by Traveling Tongue
Photo by Traveling Tongue
Traveling Tongue's Notes:
Expand3 large brown eggs or 4 small brown eggs Ask a question about this ingredient
1/2 package frozen spinach, thawed and drained Ask a question about this ingredient
1 large heirloom tomato, sliced Ask a question about this ingredient
1/2 shallot, finely chopped Ask a question about this ingredient
1 link of sweet, lean Italian turkey sausage Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
1 tablespoon fresh tarragon, roughly chopped Ask a question about this ingredient
Turn oven dial to High Broil.
Ask a question about this stepRemove sausage casing and break into smaller bits. Lightly brown sausage and shallot in a small saute pan and set aside.
Ask a question about this stepArrange spinach and tomato slices in the bottom of a 1 1/2 quart casserole dish or 48 oz. Ramekin, leaving small wells in which to place the eggs.
Ask a question about this stepCrack eggs into wells and scatter turkey sausage and shallot over dish. Add a pinch of salt and freshly cracked pepper.
Ask a question about this stepPour heavy cream over dish.
Ask a question about this stepBroil for 8-10 minutes, until whites have solidified and yolks are slightly runny.
Ask a question about this stepSprinkle with chopped tarragon and serve immediately.
Ask a question about this stepThis looks absolutely delicious. I love using turkey sausage, and I'm sure it tastes excellent with the spinach. I think I like the thyme substitution though. thanks!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
sounds delicious! lovely photo.