In less than 30 minutes, you can have crispy, crunchy chicken fingers. I serve them with a dipping sauce, coleslaw, and corn on the cob for a full dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 teaspoons olive oil, divided
- 1 cup ground sausage
- 2 large Eggland’s Best Eggs
- 1 large sweet potato
- Salt and pepper
- ½ cup salsa
- 1 avocado, diced
Instructions
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland’s Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts
| Calories | 624 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 219 mg |
| Dietary Fiber | 15 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 1171 mg |
| Sugars | 13 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This is a really good dish. I added cayenne, cumin and sliced jalapenos to the potato noodles for a kick. To the bowl, I added spicy black beans along with everything else. Made a great and fast, healthy dinner.
Delicious and healthy. Good for breakfast , lunch, or dinner really
I will make it again!