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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


Recipe Summary

20 mins
20 mins


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

1 egg, 1/2 cup sausage & kale, 1 1/2 Tbsp. aioli & 1 toast
390 calories; protein 15.8g; carbohydrates 17.8g; dietary fiber 3.2g; sugars 3.3g; fat 28.7g; saturated fat 7.7g; cholesterol 211.8mg; vitamin a iu 3704.9IU; vitamin c 41.4mg; folate 87.8mcg; calcium 136.7mg; iron 2.6mg; magnesium 49.9mg; potassium 433.1mg; sodium 674.9mg.

4 fat, 1 medium-fat protein, 1 starch, 1/2 high-fat protein, 1/2 vegetable