Spring Veggie Fried Egg and Turkey Sausage Breakfast Salad with Green Goddess Dressing
Spring Veggie Fried Egg and Turkey Sausage Breakfast Salad with Green Goddess Dressing
PrintCalories: 500kcal
Ingredients
- 6 oz Boursin Bites Garlic & Herb
- ½ cup Primal Kitchen Green Goddess Dressing
- 2 qt Spring Mix
- 4 ea Shelled Eggs
- Cooking Oil Spray
- ½ tsp Salt
- ½ tsp Black Pepper
- 4 Turkey Sauage Patties
- 5 oz Rainbow Carrots
- 5 oz Asparagus
- 1 tsp Honey
- 1/8 tsp Cayenne Pepper
- 1 Tbsp olive oil extra virgin
Instructions
Preheat oven to 425°F. Peel and remove tops of carrots and dice into ¼" pieces. Cut asparagus into ¼" long pieces. Place in a mixing bowl and toss with evoo, 1/8 t salt, 1/8 t pepper, cayenne and honey until evenly mixed. Place on baking sheet and roast for 10-15 minutes, turning as needed.
Heat a frying pan over medium-high heat. Cook turkey sausage for 3-5 minutes on each side, or until done. Remove from pan and dice.
Thaw Boursin cheese cubes. This is best done in the refrigerator while you prep your other ingredients.
In each serving bowl or plate, place 2 c of spring mix, ½ c rainbow carrot and asparagus hash, 1 diced sausage patty, 9 cubes of cheese, and drizzle with 1 floz of dressing.
Heat a frying pan over medium heat and spray pan with cooking spray. Crack eggs and slip into pan, 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set, and yolks begin to thicken but are not hard, 5 to 6 minutes. Slide spatula under each egg and carefully flip it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper to taste and top each bowl with a fried egg and serve.
Notes
Chef Tips: May use feta or mini mozzarella balls in place of the Boursin Cheese
Nutrition
Serving: 4g | Calories: 500kcal | Carbohydrates: 13g | Protein: 19g | Fat: 42g | Sodium: 970mg | Fiber: 3g | Sugar: 2g