Ingredients
- 4 tsp Extra-virgin olive oil substitute excess bacon grease if desired
- 12 Grape tomatoes quartered
- 1 clove Garlic minced
- 2 tbsp Red onion minced
- 2 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 6 oz Chicken sausage links
- 4 slices Sourdough bread toasted (or bread of your choice)
- 8 Eggs beaten
- 4 tbsp Feta cheese crumbled
- 2 tsp Scallions chopped
- 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Heat a nonstick pan over medium heat. Once hot, add half of the oil, the tomatoes, garlic, onion, brown sugar, and vinegar. Simmer (may need to turn down the heat to medium low) until the tomatoes break down very soft and it is nice and thick then remove from the heat.
- 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.
- Lightly toast the bread. Spread the jam onto the bread.
- Heat a nonstick pan over medium heat. Once hot, add the remaining oil, eggs, and feta. Stir 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 overcooking or drying out). Remove the pan from the heat before the eggs become dry, while they are still moist. Season with pepper. Taste and add salt if needed.
- Place the eggs on the toast. Garnish with scallions. Serve with chicken sausage and blackberries.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 901mg | Potassium: 389mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1210IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 3mg
Tomato Jam Toast
Ingredients
- 4 tsp Extra-virgin olive oil substitute excess bacon grease if desired
- 12 Grape tomatoes quartered
- 1 clove Garlic minced
- 2 tbsp Red onion minced
- 2 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 6 oz Chicken sausage links
- 4 slices Sourdough bread toasted (or bread of your choice)
- 8 Eggs beaten
- 4 tbsp Feta cheese crumbled
- 2 tsp Scallions chopped
- 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Heat a nonstick pan over medium heat. Once hot, add half of the oil, the tomatoes, garlic, onion, brown sugar, and vinegar. Simmer (may need to turn down the heat to medium low) until the tomatoes break down very soft and it is nice and thick then remove from the heat.
- 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.
- Lightly toast the bread. Spread the jam onto the bread.
- Heat a nonstick pan over medium heat. Once hot, add the remaining oil, eggs, and feta. Stir 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 overcooking or drying out). Remove the pan from the heat before the eggs become dry, while they are still moist. Season with pepper. Taste and add salt if needed.
- Place the eggs on the toast. Garnish with scallions. Serve with chicken sausage and blackberries.
Nutrition
Calories: 419kcalCarbohydrates: 29gProtein: 24gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 373mgSodium: 901mgPotassium: 389mgFiber: 4gSugar: 12gVitamin A: 1210IUVitamin C: 16mgCalcium: 196mgIron: 3mg
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