Every Saturday morning I visit my local farmers’ market to pick up some fresh fruits, vegetables and meats. I typically build my menu for the week around what I find. As the weather changes so does the bounty. Root vegetables, squash, pumpkins, leafy greens and apples are all in season and in my basket. One of the things I love about the farmers’ market is the surprisingly different produce. Have you ever seen a purple pepper or a blue squash? I never had, either, but they are both on the menu for next week, and I am really excited to try them out. This hearty breakfast is perfect for cold fall mornings,brunch with friends, or just a healthy start to your day.
Ingredients:
- 2 eggs
- Organic sausage patties or links (nitrate free, organic)
- 1 head of kale, roughly chopped
- 1 small onion finely diced
- 2 purple peppers, diced
- 3 tablespoons Kerry Gold butter
- 1/4 teaspoon of oregano
- Parmesan cheese for garnish
- salt & pepper to taste
Directions
- Heat a frying pan on medium heat and cook sausage patties (approx. 6 minutes on the first side and 3 minutes on the side)
- Remove patties from pan and melt 2 tablespoons of butter
- Cook onion and pepper until lightly browned
- Add kale and cook until wilted and soft
- Place the pepper, onion and kale hash on your plate
- Melt 1 tablespoon of butter and cook your eggs however you like them (I cooked mine over easy)
- Place your eggs over the hash and add the sausage to your plate. Enjoy!
Thanks for stopping by~
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