Breakfast Salad with Maple Sausage
March 12, 2020
Slice or halve sausage and heat in a nonstick skillet until heated throughout. Set aside.
Toss your mesclun or spring mix with avocado oil, parsley, and dill. Plate the greens and top with sausage and your poached egg. If you're new to poached eggs, simply crack your egg into a ramekin or small bowl to avoid breaking the yolk. Bring a skillet with 1-2 inches of water to simmering (bubbles, but not boiling) and drop in your egg. Cover and let simmer for 4-5 minutes. Remove from heat and dry on a paper towel.
Spritz with your lemon juice and add your sea salt and pepper, to taste. Top with extra dill, if you're a major dill fan like me.
*Pickled red onions and avocado are an excellent addition to this breakfast salad if you want some more oomph!
Ingredients
Directions
Slice or halve sausage and heat in a nonstick skillet until heated throughout. Set aside.
Toss your mesclun or spring mix with avocado oil, parsley, and dill. Plate the greens and top with sausage and your poached egg. If you're new to poached eggs, simply crack your egg into a ramekin or small bowl to avoid breaking the yolk. Bring a skillet with 1-2 inches of water to simmering (bubbles, but not boiling) and drop in your egg. Cover and let simmer for 4-5 minutes. Remove from heat and dry on a paper towel.
Spritz with your lemon juice and add your sea salt and pepper, to taste. Top with extra dill, if you're a major dill fan like me.
*Pickled red onions and avocado are an excellent addition to this breakfast salad if you want some more oomph!
