21 Day Fix: Poached Eggs over Chicken Sausage with Mushrooms, Spinach and Tomatoes

• Gluten free
• Paleo

• Meat

  • 1 Apple chicken sausage, sweet

• Produce

  • 1/2 cup Baby bella mushrooms
  • 1 cup Baby spinach, fresh
  • 1/2 cup Cherry tomatoes
  • 1 tbsp Onion

• Refrigerated

  • 2 Eggs, Fresh

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1 Pinch Paprika

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 tbsp White wine vinegar

Found on emilyjgoodman.com

Ingredients

• 1 teaspoon of coconut oil
• 1 tablespoon chopped onion
• 1 sweet apple chicken sausage, sliced
• ½ cup baby bella mushrooms, sliced
• ½ cup of cherry tomatoes, halved
• 1 cup fresh baby spinach
• 1 tablespoon of white wine vinegar
• 2 fresh eggs, cracked into individual bowls
• Fresh cracked black pepper
• Pinch of paprika

Directions

• Fill a shallow fry or saute pan (preferably metal, not non-stick) with 1.5-2″ of water and bring to a boil.
• While the water is coming to a boil, heat 1 teaspoon of coconut oil over a medium heat. Add the chopped onion and chicken sausage and saute for 2 minute. Add the sliced mushrooms saute until the mushrooms are golden brown and the sausage has a crispiness to them.
• 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. (you want a simmer where you see a bubble pop up to the surface every now and then so raise the heat slighted if you need to)
• As soon as your eggs are in add 1 cup of spinach and ½ cup of halved cherry tomatoes to the saute skillet. Mix in until the spinach begins to wilt and is warmed through. Remove from heat and transfer to a serving plate.
• Let your eggs cook for 3.5 – 4 minutes until the whites are cooked through but the yolk is still runny.
• Remove the poached eggs with a slotted spoon to a plate lined with a paper towel.
• Place the eggs over the veggie/chicken sausage mixture and top with freshly cracked black pepper and a pinch of paprika