Ingredients
- 8 oz Chicken sausage links
- 4 Slices Sourdough bread toasted (or bread of your preference)
- 4 tbsp Pesto sauce
- ½ tsp Red pepper flakes (Optional)
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Toast the bread then spread pesto on top. Season with salt, pepper, and red pepper flakes (if using).
- Preheat a non-stick pan over low-medium heat with oil. Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Serve the eggs over the toast with chicken sausage and grapes. Sprinkle the eggs with red pepper flakes if desired.
Nutrition
Calories: 430kcal | Carbohydrates: 29g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 996mg | Potassium: 285mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1090IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg
Pesto Toast
Ingredients
- 8 oz Chicken sausage links
- 4 Slices Sourdough bread toasted (or bread of your preference)
- 4 tbsp Pesto sauce
- ½ tsp Red pepper flakes (Optional)
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Toast the bread then spread pesto on top. Season with salt, pepper, and red pepper flakes (if using).
- Preheat a non-stick pan over low-medium heat with oil. Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Serve the eggs over the toast with chicken sausage and grapes. Sprinkle the eggs with red pepper flakes if desired.
Nutrition
Calories: 430kcalCarbohydrates: 29gProtein: 24gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 369mgSodium: 996mgPotassium: 285mgFiber: 2gSugar: 12gVitamin A: 1090IUVitamin C: 3mgCalcium: 119mgIron: 3mg
Tried this recipe?Let us know how it was!