Update June 2010: in June 2009 I switched to eating gluten-free, egg-free, dairy-free and nearly vegan, so this recipe predates the switch (by almost a year). If you use gluten-free sausage, however, this recipe is gluten-free. To veganize the recipe, I would recommend using tempeh sausage crumbles (Vegan with a Vengeance has a great recipe) and adding some tofu scramble (yes, I love Vegan Brunch too) to the dish.
This recipe is originally from the February-March 2006 Every Day with Rachael Ray magazine
, but I have tweaked it to make it a little lighter. This is a great brunch dish, though I often eat it for dinner (especially this time of year), as I love wilted spinach with some strong flavors, and I really love using just one pot to make dinner.
Warm Spinach and Turkey Sausage Salad, adapted from Every Day with Rachael Ray
Serves 4 people
4- 6 ounces turkey sausage (CGL note: I like mixing half sweet and half spicy Italian, but it’s really up to you)
2 1/2 tablespoons extra-virgin olive oil
Grated lemon zest of 1 lemon
Fresh lemon juice of one lemon
One 5 to 6 ounce bag of baby spinach
Coarse salt and freshly ground pepper
4 large eggs
In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
Add the olive oil and lemon juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute. Remove the pan from the heat. Add the spinach and use tongs to coat the leaves with the dressing. Add the grated lemon zest and, if you would like, sprinkle the salad generously with salt and pepper (CGL: I skipped this step as the sausage was plenty seasoned). Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
Wipe the nonstick skillet clean with a paper towel and fry each egg over easy. Top each salad with a fried egg and serve.