It’s what I had for breakfast today! This dish evolved from my Eggs with Tarragon Cream recipe but I added some sausage. This is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs. My husband scrambled up an egg and placed on his toast before adding his gravy mix. Nice variation on a theme. This dish is also good as a lunch or evening meal served alongside a lovely green salad. It truly is one of my favorite breakfasts! This one is Atkins Induction Friendly, too!
INGREDIENTS:
2 Revolution Rolls (also known as Oopsie Rolls or Cloud Bread)
4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)
1/3 c. green onion, chopped
1 Roma tomato, coarsely chopped
¼ tsp. dried tarragon (or ½-1 tsp. fresh)
Dash salt and black pepper
¼ c. heavy cream
1 c. water
DIRECTIONS: Brown sausage in non-stick skillet over medium-high heat.. Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush. Lower heat to low. Add seasonings, cream and water. Simmer to thicken. If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up. Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.
VARIATION: Add scrambled egg before topping with sausage gravy.
NUTRITIONAL INFO: Makes two servings, each contains (not including egg):
330 Cals, 26.7g fat, 4.3g carbs, 0.8g fiber, 3.5g NET CARBS, 17.5g protein, 522 mg sodium
Buttoni's Low-Carb Recipes 