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Green Goddess Scrambled Eggs with Marcangelo Smoked Sausages

22 mins

Photo of the Green Goddess recipe on a white plate


  • 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

  1. 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.

  2. 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.

  3. Divide sausage mixture evenly between 4 plates. Top with eggs. Serve immediately with a slice of rye bread (or your favourite).


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