Ingredients
Sausage
- 4 Breakfast sausage links
Poached eggs
- 2 TBSP White vinegar
- 4 Eggs large
Dressing
- 2 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Frisée and arugula salad
- 1 cup Frisée lettuce washed and torn
- 1 cup Arugula washed
Toast with Butter
- 2 slices Your choice of bread toasted
- 2 tsp Butter for spreading
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per the instructions above.
- Heat a skillet over medium heat and cook the sausage links until browned and cooked according to the directions on the package.
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
- Prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon, salt, and black pepper.
- In a separate mixing bowl, combine the frisée lettuce and arugula.
- Pour the prepared dressing over the salad greens and toss gently to coat. Set aside.
- Toast the bread slices until golden brown, then spread each slice with butter. Keep warm.
- Once the water is simmering, carefully crack the eggs, one at a time, into the water.
- Poach the eggs for 3-4 minutes until the whites are set, but the yolks are still runny.
- While the eggs are poaching, divide the prepared salad evenly between two plates.
- Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water and place them on top of the salad.
- Place a slice of buttered toast on each plate.
- Serve the poached eggs with frisée and arugula salad, buttered toast, sausage, and a glass of orange juice.
Nutrition
Calories: 552kcal | Carbohydrates: 38g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 378mg | Sodium: 651mg | Potassium: 794mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1334IU | Vitamin C: 116mg | Calcium: 133mg | Iron: 4mg

Poached Eggs with Frisee and Arugula Salad
Ingredients
Sausage
- 4 Breakfast sausage links
Poached eggs
- 2 TBSP White vinegar
- 4 Eggs large
Dressing
- 2 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Frisée and arugula salad
- 1 cup Frisée lettuce washed and torn
- 1 cup Arugula washed
Toast with Butter
- 2 slices Your choice of bread toasted
- 2 tsp Butter for spreading
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per the instructions above.
- Heat a skillet over medium heat and cook the sausage links until browned and cooked according to the directions on the package.
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
- Prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon, salt, and black pepper.
- In a separate mixing bowl, combine the frisée lettuce and arugula.
- Pour the prepared dressing over the salad greens and toss gently to coat. Set aside.
- Toast the bread slices until golden brown, then spread each slice with butter. Keep warm.
- Once the water is simmering, carefully crack the eggs, one at a time, into the water.
- Poach the eggs for 3-4 minutes until the whites are set, but the yolks are still runny.
- While the eggs are poaching, divide the prepared salad evenly between two plates.
- Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water and place them on top of the salad.
- Place a slice of buttered toast on each plate.
- Serve the poached eggs with frisée and arugula salad, buttered toast, sausage, and a glass of orange juice.
Nutrition
Calories: 552kcalCarbohydrates: 38gProtein: 24gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 378mgSodium: 651mgPotassium: 794mgFiber: 2gSugar: 21gVitamin A: 1334IUVitamin C: 116mgCalcium: 133mgIron: 4mg
Tried this recipe?Let us know how it was!