Sausage & Poached Egg Yolk with Basil & Feta

Try this easy and delicious dish for breakfast or brunch!

Feta isn’t just for topping – it melts nicely in the pan and helps everything stick together.

You can use any ground meat you like – I used pork sausage, but try ground turkey or even beef if that’s what you have.

Fresh basil and a runny poached egg leave only one element left – what to put it on?

Try a multigrain or french baguette, sliced in half and toasted with a little butter. Udi’s Millet-Chia bread is a delicious gluten free option. So good!

Sausage & Poached Egg Yolk with Basil & Feta

  • 1/2 small green bell pepper, sliced thin
  • 1/4 cup thinly sliced red onion
  • 1/2 cup ground sausage
  • 1/4 cup crumbled feta
  • 4-5 fresh basil leaves, torn
  • 1 tablespoon butter
  • crusty bread, toasted with butter
  • 2 eggs, yolks separated from whites
  • pepper to taste

Heat the butter in a small skillet. Add green pepper, onion, and sausage. Cook over medium heat 5 minutes or until meat is cooked through and the vegetables are soft. Stir in feta.

Place toasted bread on 2 plates and divide the meat and vegetable mixture evenly between them.

Boil 2 quarts water. Carefully drop one yolk at a time into the water, waiting 30 seconds before adding the second yolk so they don’t stick together. Boil 1 minute, and remove with a slotted spoon. Place on top of meat and sprinkle with basil leaves and a little freshly ground pepper.

Add hot sauce if you like! Enjoy!

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Feta & Basil Turkey Burgers with Pesto Mayo

Confession: I’m not a big fan of turkey burgers. Not as they usually are.

You know: dry, flavorless, generally not worth the calories? I’d rather have beef, thankyouverymuch.

But oh…dress up the meat and turkey burgers can be fabulous.

Case in point. This recipe.

Let me explain.

Feta. Basil. Pesto. Mayo. Ciabatta. Grilled.

We want.

Get it?

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Feta & Basil Turkey Burgers with Pesto Mayo

one note: don’t overmix the turkey; it’ll get tough. Use your fingers and mash everything together carefully. It won’t be fully incorporated, and that’s okay.

  • 1 pound ground lean turkey
  • 1/3 cup feta cheese crumbles
  • 1 tablespoon chopped fresh basil leaves
  • 1/3 cup plain breadcrumbs (regular or panko will work)
  • 1 egg
  • 1-2 tablespoons oil
  • mayonnaise of your choice
  • prepared jarred basil pesto of your choice
  • tomato slices
  • cucumber slices
  • lettuce leaves
  • 4 ciabatta rolls

In a large mixing bowl, break ground turkey apart carefully. Add egg, breadcrumbs, feta and basil. Mix gently by hand until just incorporated.

Divide the mixture evenly into 4 patties.

Heat a grill pan or skillet to medium high. When pan is hot, slice ciabatta in half, oil lightly, and grill cut side down until charred. Set bread aside.

Reduce heat to medium, oil pan and add burgers, but don’t overcrowd. (You can also do this on a traditional outdoor grill!)

Cook about 7 minutes per side, or until cooked through.

To make the pesto mayo, add equal parts mayonnaise and pesto. Whisk together until combined and spread generously on the top of each of the bread halves.

Top burger with tomato, cucumber and lettuce. Enjoy!