Ingredients
- 4 oz Breakfast sausage links
- 2 tsp Extra-virgin olive oil
- 4 Eggs
- 2 slices Sourdough bread lightly toasted
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Pico de gallo
- 1/4 cup Tomato minced
- 1 tbsp Red onion minced
- 1/2 clove Garlic grated
- 1 tsp Fresh cilantro minced
- 1/4 tsp Lime juice to taste
- 1 tsp Extra-virgin olive oil
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- For the pico: mix all ingredients in a bowl and stir to combine. Add the lime juice to taste, Season with salt and pepper to taste.
- Heat a nonstick pan on medium heat. Once hot, add the oil and crack the eggs into the pan being careful not to break the yolks. Cook until the whites of the eggs start to firm up, add 1 to 2 tablespoons of water to the pan and cover with a lid. Cook until the whites are firm. Season with salt and pepper.
- Drizzle the pico over the eggs. Serve with toast, sausage, and grapes.
Nutrition
Calories: 457kcal | Carbohydrates: 36g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 711mg | Potassium: 685mg | Fiber: 6g | Sugar: 11g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg
Pico Toast
Ingredients
- 4 oz Breakfast sausage links
- 2 tsp Extra-virgin olive oil
- 4 Eggs
- 2 slices Sourdough bread lightly toasted
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Pico de gallo
- 1/4 cup Tomato minced
- 1 tbsp Red onion minced
- 1/2 clove Garlic grated
- 1 tsp Fresh cilantro minced
- 1/4 tsp Lime juice to taste
- 1 tsp Extra-virgin olive oil
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- For the pico: mix all ingredients in a bowl and stir to combine. Add the lime juice to taste, Season with salt and pepper to taste.
- Heat a nonstick pan on medium heat. Once hot, add the oil and crack the eggs into the pan being careful not to break the yolks. Cook until the whites of the eggs start to firm up, add 1 to 2 tablespoons of water to the pan and cover with a lid. Cook until the whites are firm. Season with salt and pepper.
- Drizzle the pico over the eggs. Serve with toast, sausage, and grapes.
Nutrition
Calories: 457kcalCarbohydrates: 36gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 357mgSodium: 711mgPotassium: 685mgFiber: 6gSugar: 11gVitamin A: 900IUVitamin C: 15mgCalcium: 102mgIron: 3mg
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