Poached Eggs with Turkey Sausage Crostini

Crostini is an Italian word meaning little toasts. You’ll love these little toasts with poached eggs and turkey!

Poached Eggs with Turkey Sausage Crostini

Serves 8

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.


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