Poached Eggs with Turkey Sausage Crostini

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add turkey sausage and cook, stirring occasionally, until lightly browned, about 2 to 3 minutes.
3. Using a slotted spoon, transfer sausage to a plate layered with paper towels.
4. Add the onion, garlic, and bell peppers to the same pan and cook, stirring frequently, until softened, about 8 to 10 minutes.
5. Add sausage, tomatoes and oregano and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper to taste and keep warm by covering with a lid or foil.
6. This recipe makes about 5 cups.
7. Place toasts on a large serving plate and evenly top each with sausage mixture and a poached egg.
8. Bring three inches of water and a tablespoon of white vinegar to a simmer in a large saucepan. The vinegar is optional but helps the egg whites coagulate so you get "neatly" poached eggs.
9. Break an egg into a ramekin or small cup.
10. Gently slide the egg into the saucepan.
11. Repeat with additional eggs but avoid overcrowding the pan.
12. Cook until the white and yolk are firm, about 5 minutes.
13. Using a slotted spoon, lift one egg at a time from the water and drain on paper towels before serving.
14. Poached eggs can be cooked in advance and kept in a bowl of cold water.
15. To reheat for serving, slide them into a saucepan of boiling water for a few seconds, remove and drain on paper towels.