Ingredients
3
cups arugula
1/2
cup sliced almonds
1
small clove garlic, peeled
1/2
cup grated Parmesan cheese
1/2
cup olive oil
1
tablespoon vegetable oil
2
patties turkey breakfast sausage
3
eggs
Salt and pepper
1
tablespoon Arugula Pesto
2
slices provolone cheese
2
whole wheat English muffins, split, toasted
Preparation
In food processor, place arugula, almonds, garlic and Parmesan cheese. Cover; process with on-and-off pulses until coarsely chopped. With processor running, slowly pour in olive oil, processing until blended. Scrape pesto into container with lid. Store in refrigerator until ready to use.
In 8-inch nonstick skillet, heat vegetable oil. Add sausage patties; cook until browned and meat thermometer inserted in center of patties reads 165°F. Remove sausage patties from skillet; drain on paper towels.
In small bowl, beat eggs well with whisk. In same skillet over medium-low heat, add eggs; sprinkle with salt and pepper to taste. Cook and stir egg to scramble, cooking until just about set. Stir in pesto; cook until set.
Place 1 slice of provolone cheese on bottom halves of English muffins. Top each with sausage patty and eggs. Cover with top halves of muffins. Serve warm.
