Start with Leftovers

egg and sausage 2

Today I’m sharing a quick lunch that I had last week. The reason I’m sharing is not this particular recipe, but more the method behind it. It’s a great way to make a flavorful lunch or breakfast that gets in fat, protein, and vegetable components. It will fuel you for several hours of your day or through a heavy workout.

Here’s the basics of what you need. Sausage of any kind. I’m partial to anything spicy. An extra flavor component…onion or garlic works fine. An egg. And any type of green you have on hand.

1 Fennel Riesling Sausage, cooked – leftover works great
½ spring onion
1 egg
1 handful arugula
Oil Spray

Slice the sausage into discs and then in half. Rough chop the onion into 1/2 inch pieces. Heat a non-stick skillet over medium head. Spray the pan with oil and add onion and sausage. Sauté until onions soften and sausage browns. Approximately 5-7 minutes.

Then add the arugula to the pan and mix in until it is wilted.

In a separate pan, fry an egg to your preferred doneness. I like mine with super runny yolks.

Plate the vegetable sausage mix and top with egg. I like to put a few dabs of hot sauce on top because I love all my food to be spicy.

Total time making this shouldn’t be over 15 minutes which is why I love it for breakfast or lunch on a super busy day.


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