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!