Ingredients
3 tbsp olive oil or butter
1 pkg (375g) Marcangelo Mozzarella and Red Pepper Chicken Sausages, coarsely sliced
6 cups baby spinach
8 large eggs, lightly beaten
1/4 cup chopped chives
2 tbsp each chopped fresh parsley and basil
1 tbsp chopped fresh tarragon
1/2 tsp salt
1/4 tsp pepper
Stir fry some frozen hash browns along with the sausages and just add some fried eggs on top.
Cooking Instructions
Heat 2 tablespoons of the oil in a large non-stick skillet set over medium-high heat. Add Marcangelo sausage; heat, stirring, until golden, about 4 minutes. Stir in spinach until wilted, about 1 minute. Transfer to bowl and keep warm.
Clean out skillet. Add remaining oil. Whisk chives, parsley, tarragon, salt, pepper and 2 tablespoons of water into beaten eggs. Pour into skillet. Cook, stirring slowly but constantly, until the eggs are softly set, 3 to 4 minutes.
Divide sausage mixture evenly between 4 plates. Top with eggs. Serve immediately with a slice of rye bread (or your favourite).