- 2 Banquet Brown’N Serve Turkey Sausage Patties, frozen
- 3 tablespoons of water
- 2 large fresh eggs
- 1 tablespoon of white wine vinegar
- 1/4 teaspoon of coconut oil (or olive oil)
- 1 tablespoon of chopped onion or shallot
- 1 cup of fresh baby spinach
- Paprika
- Freshly cracked black pepper
Preheat your oven to 250F.
Place the 2 frozen Banquet Brown’N Serve Turkey Sausage Patties in an unheated skillet with a lid along with the 3 tablespoons of water. Cover and heat over medium for 5 minutes. Uncover, flip the patties, and cook for an additional 2-3 minutes until the second side has browned. Wrap loosely in foil and keep warm in the oven.
Fill a shallow fry or saute pan (preferably metal, not non-stick) with 1.5-2″ of water and bring to a boil.
In a separate skillet heat 1/4 teaspoon of coconut oil over a medium heat. Add your chopped onions and turn the heat down to medium-low so they do not burn.
Once the water for your eggs begins to boil reduce to very low simmer. Add 1 tablespoon of white wine vinegar.
Crack your eggs one at a time into a small bowl and gently slide them into the simmering water. Use a spoon to gently nudge the egg whites back towards the yolk.
As soon as your eggs are in add the 1 cup of spinach to the skillet with the onions to cook just enough so it begins to wilt.
Let your eggs cook for 3 minutes. Remove with a slotted spoon and place them on a plate lined with a paper towel.
Take your turkey sausage patties out of the oven. Place the spinach and onion saute down on a plate. Top with the turkey sausage and poached eggs. Add a pinch of paprika and freshly cracked black pepper before serving.
TIP: I Put a hollandaise sauce over this before serving.
For nutritional values: https://www.verywell.com/recipe-nutrition-analyzer-4129594
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