You know that food and cooking posts on this blog are about as common as spotting a unicorn leaping across a rainbow. My husband, Peter, cooks breakfast in our house and just created a delicious new recipe. It’s simple, quick, healthy, and tastes soooooooooo good, so I had to share!
BREAKFAST RECIPE: SOUTHERN SCRAMBLE by Peter Howard
- 1-2 eggs per person
- 1 -2 cups organic spinach per person (we use generously)
- 1 Al fresco organic chicken sausage per person (diced)
- 2 – 4 chopped sweet peppers
- O’Brien simply potatoes hash browns (1/2 cup per person – forgot to put in picture)
- 1/2 avocado per person
- goat cheese
First, chop and slice your ingredients.
Next, briefly saute peppers, hash browns, and sausage in butter or olive oil. Layer your spinach over peppers, hash browns and sausage. Crack the eggs over entire mixture, adding salt and pepper to taste. Scramble as desired over medium heat. We scramble ours medium so as not to be too dry.
It will look like this.
Finally, garnish with goat cheese sprinkles, cracked pepper, and avocado. Enjoy!
Forgot to mention this is a gluten free dish, which is wonderful. If you wanted to eliminate the starch, just take out the hash browns. I’ll tell you that I’m a pretty picky gal and have eaten many “fancy” breakfasts at fine restaurants, and by far this is my favorite. Let me know if you give it a try.