BREAKFAST: POACHED EGG OVER TURKEY SAUSAGE AND SPINACH (click here to print)

• 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