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Sausage, Spinach, and Quail Egg Breakfast Salad

 
One serving costs about $3.71 One serving costs about $3.71

$3.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,dairy free side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:69%

Spoonacular Score: 69%

 

If you want to add more dairy free recipes to your repertoire, Sausage, Spinach, and Quail Egg Breakfast Salad might be a recipe you should try. This main course has 631 calories, 23g of protein, and 41g of fat per serving. For $3.71 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 1. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have bell pepper, pepper flakes, wine vinegar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Italian Sausage, Egg and Spinach Breakfast Bowl, The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata, and How to make: Ovo-vegetarian lettuce, pineapple and quail egg salad are very similar to this recipe.

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Raymond Reserve Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup spinach
spinach
1 Tbsp
1 Tbsp scallion
scallion
1 handful
1 handful grape tomatoes
grape tomatoes
1 tsp
1 tsp red wine vinegar
red wine vinegar
1 Tbsp
1 Tbsp olive oil
olive oil
some
some black bell pepper
black bell pepper
2
2  cooked frozen breakfast sausage patties
cooked frozen breakfast sausage patties
2
2  quail eggs
quail eggs
1 pinch
1 pinch sea salt
sea salt
1 pinch
1 pinch red pepper flakes
red pepper flakes
2 slices
2 slices baguette
baguette
1 cup spinach
1 cup
spinach
1 Tbsp scallion
1 Tbsp
scallion
1 handful grape tomatoes
1 handful
grape tomatoes
1 tsp red wine vinegar
1 tsp
red wine vinegar
1 Tbsp olive oil
1 Tbsp
olive oil
some black bell pepper
some
black bell pepper
2  cooked frozen breakfast sausage patties
2
cooked frozen breakfast sausage patties
2  quail eggs
2
quail eggs
1 pinch sea salt
1 pinch
sea salt
1 pinch red pepper flakes
1 pinch
red pepper flakes
2 slices baguette
2 slices
baguette

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Place the spinach, scallions, and tomatoes in a bowl. Drizzle the red wine vinegar and olive oil and toss a bit. Sprinkle black pepper. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.70
Ingredient
1 cup spinach
1 tablespoon scallion
1 handful grape tomatoes
1 teaspoon red wine vinegar
1 tablespoon olive oil
some black bell pepper
2 cooked frozen breakfast sausage patties
2 quail eggs
2 slices baguette
Price
$0.27
$0.04
$1.02
$0.03
$0.17
$0.37
$0.95
$0.31
$0.55
$3.70

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
630 Calories
23g Protein
41g Total Fat
41g Carbs
32% Health Score
Limit These
Calories
630
32%

Fat
41g
64%

  Saturated Fat
10g
67%

Carbohydrates
41g
14%

  Sugar
5g
7%

Cholesterol
213mg
71%

Sodium
1030mg
45%

Get Enough Of These
Protein
23g
46%

Vitamin K
176µg
168%

Vitamin C
115mg
140%

Vitamin A
6021IU
120%

Folate
242µg
61%

Vitamin B1
0.65mg
44%

Vitamin B3
8mg
41%

Manganese
0.76mg
38%

Selenium
23µg
34%

Vitamin B2
0.57mg
34%

Vitamin B6
0.66mg
33%

Vitamin E
4mg
32%

Iron
5mg
28%

Phosphorus
276mg
28%

Potassium
827mg
24%

Zinc
3mg
21%

Fiber
5g
20%

Magnesium
73mg
18%

Vitamin B12
1µg
17%

Copper
0.29mg
15%

Vitamin B5
1mg
15%

Calcium
116mg
12%

Vitamin D
1µg
9%

covered percent of daily need

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