Ingredients
- 4 tsp Butter
- 2 Croissant sliced in half
- 6 oz Chicken sausage links sliced
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 2 tsp Fresh dill chopped
- 2 cups Grapes (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Melt the butter in a nonstick pan on medium heat, place the croissant inside facing down into the pan and toast until golden brown.
- In a pan on medium heat brown the chicken sausage on both sides.
- Heat the oil in a nonstick pan on low medium heat. Pour the eggs into the pan and add the dill, season with salt and pepper. Move eggs around the pan with a rubber spatula until eggs are firm and no longer runny but still moist and fluffy. Serve with grapes and croissant.
Nutrition
Calories: 434kcal | Carbohydrates: 29g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 387mg | Sodium: 730mg | Potassium: 299mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1012IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
Dill Scrambled Eggs
Ingredients
- 4 tsp Butter
- 2 Croissant sliced in half
- 6 oz Chicken sausage links sliced
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 2 tsp Fresh dill chopped
- 2 cups Grapes (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Melt the butter in a nonstick pan on medium heat, place the croissant inside facing down into the pan and toast until golden brown.
- In a pan on medium heat brown the chicken sausage on both sides.
- Heat the oil in a nonstick pan on low medium heat. Pour the eggs into the pan and add the dill, season with salt and pepper. Move eggs around the pan with a rubber spatula until eggs are firm and no longer runny but still moist and fluffy. Serve with grapes and croissant.
Nutrition
Calories: 434kcalCarbohydrates: 29gProtein: 20gFat: 27gSaturated Fat: 10gCholesterol: 387mgSodium: 730mgPotassium: 299mgFiber: 1gSugar: 16gVitamin A: 1012IUVitamin C: 3mgCalcium: 67mgIron: 3mg
Tried this recipe?Let us know how it was!