Baked Eggs Provencal

Prep Time 10

Cook Time 20

Servings servings

Calories 474kcal

6 oz Chicken sausage links sliced
1/2 tsp Fresh rosemary minced
1/2 tsp Fresh thyme minced
2 tsp Parmesan cheese grated
1 tbsp Fresh parsley chopped
1 tbsp Butter
1/2 cup Heavy cream
8 Eggs
4 tbsp Goat cheese crumbled
4 slices Sourdough bread toasted
1.5 cups Cantaloupe cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)

For the chicken sausage: If raw, cook in the oven to an internal temperature of 160 degrees using a thermometer.
If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Preheat oven broiler on low. In a bowl mix the rosemary, thyme, parmesan, and parsley.
Carefully crack the eggs into a bowl being careful not to break the yolks.
Place the butter and cream into a nonstick pan. Place the pan underneath the broiler until the cream starts to get bubbly. Then remove from the oven and carefully add the eggs to the pan. Evenly distribute the goat cheese and herb mix on top. Season with salt and pepper.
Place back underneath the broiler for 4 to 6 minutes or until whites are firm, but yolks are still a little runny.
Portion and serve with bread, chicken sausage, and cantaloupe.

Pro tip: Instead of purchasing a whole cantaloupe most grocery stores have fresh cut fruits in containers ready to go.