This is a breakfast spin on my Lazy Lunch Linguica, Bacon and Greens Salad. Crafting this zesty low carb breakfast bowl is super easy and of course, the result is hearty and delicious! Elevate your eggs with spiced Portuguese sausage coins, peppers and shallots over a bed of fresh baby arugula and cabbage tossed in creamy chile mustard dressing.
Instructions for two servings:
Slice 4 oz of linguica into thin coins (1/8 inch) and saute in a large skillet on medium-high heat until both sides are lightly browned. While the linguica browns, chop 1/2 red bell pepper, 1/2 green bell pepper and 1 shallot (or 1/4 white onion) and add it to the skillet along with garlic, salt and pepper to taste. Saute until vegetables are tender, adding water to deglaze as necessary, and then reduce to low heat to keep warm.
While the veggies saute, make the dressing: In a large bowl, whisk together 1/2 tbsp olive oil mayo, 1/2 tbsp light sour cream, 1 tbsp grapeseed or olive oil, 2 tsp Asian chile sauce, 1 tsp mustard and a pinch of salt. This dressing is pretty mild, but if you like it spicy, just add another tsp or two of chile sauce.
Fry two eggs over medium. While they are frying, add two generous handfuls each of arugula and shredded cabbage to the dressing bowl and toss to coat.
To serve, layer the dressed greens, pepper, shallot and linguica skillet mix, and top with the eggs. Break those beautiful yolks to let their creamy richness coat the fresh greens, enjoy, and have a beautiful day!