Poached Eggs with Turkey Sausage Crostini
1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 (15-ounce) can diced tomatoes, drained
1 teaspoon Italian seasoning
Salt and black pepper to taste
8 thin slices whole-wheat sourdough bread, toasted
8 warm poached eggs
1. Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about 4 minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.
2. Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about 7 minutes. Add garlic and cook, stirring constantly, for 2 minutes. Add sausage, tomatoes, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Adjust seasoning and set aside, covered to keep warm.
3 . Place toast on a large serving platter or 8 individual serving plates. Top each toast with the turkey sausage mixture and a poached egg. Serve immediately.
Make Ahead: Turkey sausage mixture can be made up to two days ahead and stored in the refrigerator. Rewarm over medium-high heat before serving. Poached eggs can be made up to a day ahead and stored in a bowl of cold water in the refrigerator. To reheat, slide them into a saucepan of low boiling water for 10 to 15 seconds.
Per serving: 19g carbs, 3g fiber, 13g protein, 8g fat, 2.5g saturated fat, 375mg sodium, 225mg cholesterol, 202 calories, 72 calories from fat.