Egg Sandwiches with Greens
Photo
and text by KARA DiCAMILLO, ecoRI.orgThe start of a new year brings resolutions such as exercising more, working harder and eating healthy.
Why not also try eating more locally? It’s actually
not hard once you become conscious of it. In addition to buying from farmers
markets, I’ll look to see where different products are from while shopping in
the grocery store and will choose ones that are from New England. You’ll find
that you can fulfill your resolution quite easily and you’re supporting the
local economy as well.
We all
know the importance of eating breakfast and this egg sandwich fulfills a few
resolutions: it’s healthier and it’s made with local ingredients. Enjoy!
Egg
Sandwiches with Greens
Makes 2 sandwiches
2 turkey
sausage patties
Half of a medium-sized onion, sliced thin
2 packed cups of kale, stems removed and chopped
Salt
Freshly cracked pepper
2 teaspoons of olive oil
2 large eggs
2 multi-grain English muffins, split and toasted
Half of a medium-sized onion, sliced thin
2 packed cups of kale, stems removed and chopped
Salt
Freshly cracked pepper
2 teaspoons of olive oil
2 large eggs
2 multi-grain English muffins, split and toasted
In a
large skillet, cook the turkey sausage over medium-high heat until cooked
through and browned on each side. Transfer the sausage to a plate and cover to
keep warm. Add the onion to the same skillet and cook until soft and
translucent, about 3 minutes, and then add the kale.
Season with salt and
pepper. Stir in 1 tablespoon of water. Cover and cook, stirring occasionally,
until kale is wilted and tender, about 5 minutes.
In
another skillet, heat the olive oil over medium heat. Add the eggs and cook for
2 minutes. Flip and cook 10-30 seconds longer, depending on desired runniness.
Mound
the turkey sausage and greens on the bottom half of the English muffin and top
each with an egg. Close the sandwich and serve immediately.