Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Sausage Spinach and Quail Egg Breakfast Salad
Ingredients
- 1 cup spinach
- 1 tablespoon chopped scallion
- handful of sliced grape tomatoes
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- freshly ground black pepper, to taste
- 2 quail eggs (or one regular egg)*
- pinch sea salt
- pinch red pepper flakes
- 2 toasted baguette slices for serving
Instructions
Place the spinach, scallions, and tomatoes in a bowl.
Drizzle the red wine vinegar and olive oil and toss a bit.
Place the cooked sausage links over that.
Place your fried egg over that, then sprinkle it with a pinch of salt and red pepper flakes.
Slice and toast baguette, and spread a bit of butter on one side.
*To fry the egg, melt butter in skillet on medium heat.
Crack egg into skillet and fry just until egg white is cooked, or sunny-side up, roughly 1 minute.
Details
- Serving Size: 1
- Dairy-Free: True
- Weight Watchers: 18 Points
Cuisine
- side dish
- lunch
- salad
- main course
- main dish
- dinner
Comments
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