Breakfast Sandwich

Epicurious  | June 2013

by Art Smith

Art Smith's Healthy Comfort

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photo by Stephen Hamilton

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Serves 4

Served at LYFE Kitchen restaurant, this breakfast sandwich is perfect when you are on the run, and even better when enjoyed around the kitchen table with your family. Be sure to buy whole wheat muffins, a better source of complex carbs than the traditional English muffins.

Ingredients

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Preparation

Method
To prepare the turkey sausage and arugula: In a preheated small nonstick sauté pan, cook the turkey sausage patties over medium heat for 2 to 3 minutes on each side or until the patties are golden brown and thoroughly cooked. Remove the turkey sausage patties from the pan. Add the arugula to the same pan along with 1 tablespoon water. Quickly wilt the arugula and remove from the heat.

To prepare the eggs: Place the olive oil in a preheated nonstick medium sauté pan. Crack the eggs into a small mixing bowl and whisk together with a fork for 1 minute. Season with salt and freshly ground black pepper. Pour the egg mixture into the pan and let sit for 15 seconds. Using a small rubber spatula, gently move the eggs around the pan, scraping from the bottom every 7 seconds or so. Continue to cook the eggs for 2 minutes longer or until they are just cooked (they should glisten and be just set).

Assembly
Place a cooked turkey sausage patty on each muffin bottom and top with the cooked eggs. Place the wilted arugula and sliced tomato over the eggs and top with the other half of the muffin. Serve immediately.

Per serving: 357 calories, 18 g fat, 3 g saturated fat, 357 mg cholesterol, 788 mg sodium, 30 g carbohydrate, 6 g sugar, 5 g fiber, 22 g protein, 216 mg calcium

Nutritional analysis provided by Art Smith's Healthy Comfort

Reprinted with permission from Art Smith's Healthy Comfort by Art Smith, © 2013 Harper One an imprint of HarperCollins Publishers

my notes

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