Breakfast Sandwich

Ingredients

• 1 cup arugula with large stems removed cleaned
• 6 large eggs 
• 4  muffins whole wheat split english toasted
• 2 teaspoons olive oil extra virgin extra-virgin
• 4 servings pepper black freshly ground
• 1 medium tomatoes sliced
• 6 ounce turkey sausage patties 

Equipment

• frying pan
• whisk
• mixing bowl
• spatula

Directions

1. To prepare the turkey sausage and arugula: In a preheated small nonstick sauté pan, cook the turkey sausage patties over medium heat for 2 to 3 minutes on each side or until the patties are golden brown and thoroughly cooked.
2. Remove the turkey sausage patties from the pan.
3. Add the arugula to the same pan along with 1 tablespoon water. Quickly wilt the arugula and remove from the heat.
4. Place the olive oil in a preheated nonstick medium sauté pan. Crack the eggs into a small mixing bowl and whisk together with a fork for 1 minute. Season with salt and freshly ground black pepper.
5. Pour the egg mixture into the pan and let sit for 15 seconds. Using a small rubber spatula, gently move the eggs around the pan, scraping from the bottom every 7 seconds or so. Continue to cook the eggs for 2 minutes longer or until they are just cooked (they should glisten and be just set).
6. Assembly
7. Place a cooked turkey sausage patty on each muffin bottom and top with the cooked eggs.
8. Place the wilted arugula and sliced tomato over the eggs and top with the other half of the muffin.
9. Serve immediately.
10. Art Smith's Healthy Comfort
11. Reprinted with permission from Art Smith's Healthy Comfort by Art Smith, © 2013 Harper One an imprint of Harper
12. Collins Publishers