Skillet Eggs with Sausage & Tomato Aioli
Not Made
Ingredients
1 clove garlic, halved
4 slices crusty whole-wheat bread
1 tablespoon butter
¼ cup mayonnaise
1 tablespoon tomato paste
1 teaspoon lemon juice
¼ teaspoon salt, divided, plus a pinch
1 tablespoon extra-virgin olive oil
6 ounces hot Italian sausage, casing removed
8 cups packed chopped kale
2 scallions, sliced
⅓ cup water
4 large eggs
Pinch of ground pepper
Directions
Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.
Grate the remaining garlic into a small bowl and stir in mayonnaise, tomato paste, lemon juice and ⅛ teaspoon salt. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add kale, scallions, water and ⅛ teaspoon salt; cook, stirring occasionally, until the sausage is cooked through and the kale is wilted, about 2 minutes more. Transfer to a serving platter or divide among 4 plates.
Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the kale with the eggs and serve with the aioli and the toast.
Nutrition
Serving size: 1 egg, ½ cup sausage & kale, 1½ Tbsp. aioli & 1 toast
Per serving: 390 calories; 29 g fat(8 g sat); 3 g fiber; 18 g carbohydrates; 16 g protein; 88 mcg folate; 212 mg cholesterol; 3 g sugars; 0 g added sugars; 3,705 IU vitamin A; 41 mg vitamin C; 137 mg calcium; 3 mg iron; 675 mg sodium; 433 mg potassium
Nutrition Bonus: Vitamin A (74% daily value), Vitamin C (68% dv), Folate (22% dv)
Carbohydrate Servings: 1
Exchanges: 4 fat, 1 medium-fat protein, 1 starch, ½ high-fat protein, ½ vegetable