Ingredients
- 6 oz Chicken sausage links
- 8 Eggs
- 4 slices Sourdough bread lightly toasted
- 4 tbsp Mayonnaise
- 1 tsp Garlic powder or more if needed to taste
- 1 tsp Extra-virgin olive oil
- 4 Scallions chopped
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 8 minutes. Drain the eggs, and fill the saucepan with tap water. Let sit until you are ready to peel the eggs.
- Lightly toast the bread. In a bowl mix the mayo and garlic powder, then spread the mix on each slice of bread.
- Peel the eggs and quarter them. Lay them on the toast.
- Heat a nonstick pan on medium high heat. Once hot add the oil and scallions. Saute for 10 - 20 seconds until they just wilt.
- Top the eggs with scallions, salt, and pepper. Serve with chicken sausage and apple.
Nutrition
Calories: 418kcal | Carbohydrates: 24g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 797mg | Potassium: 257mg | Fiber: 3g | Sugar: 8g | Vitamin A: 779IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg
Egg Salad Toast
Ingredients
- 6 oz Chicken sausage links
- 8 Eggs
- 4 slices Sourdough bread lightly toasted
- 4 tbsp Mayonnaise
- 1 tsp Garlic powder or more if needed to taste
- 1 tsp Extra-virgin olive oil
- 4 Scallions chopped
- 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 8 minutes. Drain the eggs, and fill the saucepan with tap water. Let sit until you are ready to peel the eggs.
- Lightly toast the bread. In a bowl mix the mayo and garlic powder, then spread the mix on each slice of bread.
- Peel the eggs and quarter them. Lay them on the toast.
- Heat a nonstick pan on medium high heat. Once hot add the oil and scallions. Saute for 10 - 20 seconds until they just wilt.
- Top the eggs with scallions, salt, and pepper. Serve with chicken sausage and apple.
Nutrition
Calories: 418kcalCarbohydrates: 24gProtein: 21gFat: 27gSaturated Fat: 6gTrans Fat: 1gCholesterol: 363mgSodium: 797mgPotassium: 257mgFiber: 3gSugar: 8gVitamin A: 779IUVitamin C: 5mgCalcium: 100mgIron: 3mg
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