Easy Eggs with Kale and Sausage Crumb

Ingredients makes 2 servings

• 4 large eggs
• 1 tsp extra virgin olive oil or ghee
• 2-3 good quality gluten-free sausages (200 g/ 7.1 oz)
• 1 cup chopped kale (50 g/ 1.9 oz)
• 1 tbsp of butter, ghee or duck fat
• salt and pepper to taste
• Optional: ¹/₂ tsp paprika or chilli
• fresh herbs such as parsley
• ¹/₂ medium avocado (75 g/ 2.7 oz)

Instructions

1. Remove the skin from the sausages. Heat 1 teaspoon of olive oil in a pan. Gently sauté the sausage meat on a medium heat, breaking it up with a wooden spatula until it’s cooked through and resembles a thick crumb (takes about 10 minutes). Add the kale and and chilli or paprika (to your liking) and sauté for 1 further minute.

2. Heat a little butter in a sauce pan on a medium heat.

3. Crack the eggs into a cup, season with salt and pepper and whisk with a fork. Add the eggs to a pan and scramble for 1 minute, stirring the eggs with a wooden spoon to prevent sticking. Remove from the heat and allow to firm up.

4. Place the eggs on a plate and top with the sausage crumb, avocado and chopped fresh herbs.