• 4 Eggs
  • 6-7 Breakfast Sausage links
  • 2 Roma or Cluster Tomato
  • 2C Arugula
  • Olive Oil
  • Salt/Pepper
  • Garlic Salt
  • 1-2 tsp Fresh or Dried Rosemary
  • Juice of 1/2 Lemon


Preheat Oven to 400*. Slice the tomato and coat with olive oil, salt, garlic salt and rosemary. Bake for 20-25 minutes. while baking cook your breakfast sausage in a skillet over med heat.

Crack the eggs into an unheated non stick pan(you can add a little olive oil if you like) and cook on medium for 5-7 minutes and flip gently and cook for an additional 1-2 minutes.

In a bowl mix the Arugula, olive oil, lemon juice and salt and pepper and toss.

Now to plate your dish:

Put 1/2 of the arugula mix on your plate and top with 2 eggs and side with the sausage and roasted tomato.

Salt and Pepper to taste and Enjoy! Serves 2.


Weekend Eggs