POACHED EGGS BREAKFAST

POACHED EGGS BREAKFAST
Healthy breakfast: Poached eggs with garlic sausage , sautéed alfalfa sprout, fresh basil leaves and green chilies, sweetened with apricot preserve. Served with a side of smashed avocado with salt and pepper and lemon juice.
Heated a deep pan with water and 2 tablespoons white vinegar. When hot and just before boiling, break eggs into water. Turn down the stove, if you like them soft, and do not disturb them unless it is to gently move them off and away from bottom of pan. The less you interfere with them, the more perfect they turn out. When at your desired and preferred level of cooking of being poached, gently scoop each out onto a plate. Add salt and pepper to taste.

Smash avocado and add lemon juice, salt and pepper to taste.
In magic bullet, pulse basil leaves and green chili pepper.
In a pan, add cooking spray, and start sautée-ing garlic sausage, when almost done, add alfalfa sprouts, apricot jam, and mix through pepper and basil purée. Add salt and pepper to taste.
Serve eggs on sourdough toast .
Poached eggs: 143 calories per 100 g
Avocado: 160.1 calories per 100 g
Sautéed bean (alfalfa) sprouts: 23 calories per 100 g
Lean garlic sausage: 175 calories per whole ring
Basil leaves: 22 calories per 100 g
Green chilies: 40 calories per 100 g
Lemon juice: 3 calories per 100 g
Sourdough bread: 110 calories per medium slice
Apricot preserve: 48 calories per tbsp
Butter: 34 calories per 1 tsp
In this meal: I used 1297 calories for 2 ppl
648.5 calories per person depending on portion sizes.
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton