Scrambled Eggs with Turkey Sausage and Whole Wheat Toast

Ingredients

• Large eggs 3 pieces
• Turkey sausage 3 oz
• Whole wheat bread 2 slices
• Olive oil 1 tsp

Method

1. Prepare ingredients. Gather all ingredients. Crack the 3 large eggs into a bowl. Use a fork or whisk to beat them gently until the yolks and whites are fully combined and slightly frothy.
   Tip: Beating eggs well incorporates air, making your scrambled eggs fluffier.
2. Cook the turkey sausage. Heat a non-stick skillet over medium heat. Add the turkey sausage (3 oz) to the pan. Cook for about 4-5 minutes, turning occasionally until browned and cooked through. If using raw sausage links, ensure they reach an internal temperature of 165°F (74°C). Remove the sausage from the pan and set aside, keeping warm.
   Tip: Use a meat thermometer to check doneness if unsure.
3. Scramble the eggs. In the same skillet, add 1 teaspoon of olive oil and let it warm over medium-low heat. Pour in the beaten eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue cooking and gently stirring until the eggs are mostly set but still slightly moist, about 2-3 minutes. Remove from heat to prevent overcooking.
   Tip: Cook eggs low and slow for creamy texture; avoid high heat which can make eggs rubbery.
4. Toast the bread. While eggs are cooking, toast 2 slices of whole wheat bread to your preferred level of crispiness using a toaster or toaster oven.
   Tip: Toast bread last to keep it warm and crisp when serving.
5. Plate and serve. Place the scrambled eggs and turkey sausage on a plate alongside the toasted whole wheat bread. Optionally, you can spread a small amount of butter or olive oil on the toast for extra flavor.
   Tip: Serve immediately for best taste and texture.

Pro tips

• Use fresh eggs at room temperature for fluffier scrambled eggs.
• Cook eggs on medium-low heat and stir gently to avoid dryness.