This breakfast-for-dinner fried egg skillet is a no-brainer alternative to takeout when you're rushed. The sausage and dark leafy greens are cooked in the same pan as the eggs, so cleanup is a cinch. Loading kale into this quick dinner recipe provides some calcium as well as vitamins and fiber. Serve with whole-grain toast and simple tomato aioli for a weeknight dinner that's ready in 20 minutes. Source: EatingWell Magazine, April 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.

  • Grate the remaining garlic into a small bowl and stir in mayonnaise, tomato paste, lemon juice and 1/8 teaspoon salt. Set aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add kale, scallions, water and 1/8 teaspoon salt; cook, stirring occasionally, until the sausage is cooked through and the kale is wilted, about 2 minutes more. Transfer to a serving platter or divide among 4 plates.

  • Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the kale with the eggs and serve with the aioli and the toast.

Nutrition Facts

390 calories; 28.7 g total fat; 7.7 g saturated fat; 212 mg cholesterol; 675 mg sodium. 433 mg potassium; 17.8 g carbohydrates; 3.2 g fiber; 3 g sugar; 15.8 g protein; 3705 IU vitamin a iu; 41 mg vitamin c; 88 mcg folate; 137 mg calcium; 3 mg iron; 50 mg magnesium;

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Healthy delicious flavorful and super easy to make. What more could one ask for? Read More