SOOOOOO…DID I MENTION I LIKE SALADS? THIS MORNING I WAS CRAVING SALAD BUT ALSO EGGS…THUS…THIS CREATION WAS BORN!!!!!!!!! MY BREAKFAST SALAD! CAN BE MADE FOR DINNER TOO…. TEEHEE.
Servings: 1
Ingredients:
- 30 grams of arugula (I suggest not using spinach because it will wilt under the heat of the sausage in this dish. Kale would be a good substitute here too since it can handle the heat well)
- 1 egg
- 1/4 lb. of pork sausage (You could use another sausage of your choice as well, just make sure it’s a bulk sausage, not the kind in the casing)
- 1/2 avocado (You can use a whole avocado if you wish)
- 1 sliced green onion
- 1 tbsp. of Cholula
Directions:
- Take your greens of choice and make sure it is cleaned and dried thoroughly. Place in the bowl.
- Place sausage in a pan over medium to medium-high heat. DO NOT USE OIL HERE UNLESS YOU ARE USING A LEAN SAUSAGE. I chose a fatty pork sausage for flavor.
- Cook the sausage until it is browned or golden brown. I sometimes like to cook until golden brown because it provides a bit of crunch.
- Once cooked, place on top of the salad. It’s okay if a little bit of oil gets in from the sausage, this will provide a bit of flavor to the greens.
- Next, cook an egg sunny side up in the left over fat in the pan. If you used a lean sausage, there may not be much oil in the pan. If this is the case, use a tsp of oil so the egg will not stick to the pan. If you are new to cooking an egg sunny side up, here is a quick 1 minute tutorial I found on youtube.
- Place the egg on top of the sausage.
- Next, slice up the avocado and place on the arugula.
- Slice a green onion and sprinkle on top.
- Next, drizzle the Cholula on top. If you cannot find this, any hot sauce of your choice is fine, just this one has a mild, red pepper flavor and not too much of a vinegar flavor like many other hot sauces.
NOM NOM NOM NOM!
thehonestglutton 
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