Healthy Brunch Pleasers Recipe

Every once in a while, I like to invite the whole crew over for brunch. It's a fun weekend tradition that brings my family together, including my older children and some of my nieces and nephews. As you can imagine, we get quite a few different eaters in the room! So when I'm looking for a recipe that's simple, quick, and sure to satisfy even the pickiest of our crew, this is what I usually turn to! The cook time is so short that I usually start the meal as everyone crowds into the kitchen for coffee, and it's usually done by the time everyone finishes that leisurely first cup. This dish is also perfect because it's so healthy and easy to customize. I can add or leave out parts of the meal without having to change the recipe for everyone else! This weekend I threw this dish together to serve 8 happy eaters, and we were all so satisfied! The recipe below serves 4, but you can double it or tweak it easily. If you've got a hungry teenage boy (I do!) then you might add an extra egg or cook up another portion size. This breakfast is guaranteed to be fast, packed with good nutrition, and terribly delicious. 

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INGREDIENTS
10 oz bag of shredded red cabbage (approx. 3 cups packed full)
1 C. chopped Kale
1 sliced Avocado
1 sliced Onion
Large non-stick skillet with snug fitting lid
2 T. Water
2-4 Tbsp Balsalmic Vinegar
4 Large or Medium fresh eggs (the older an egg gets the more likely the white will be watery and the yolk will break)
1 tsp Black Pepper (season to taste)
1 tsp Sea Salt (season to taste)
1 package Extra-Lean Ground Sausage (can be turkey!)

DIRECTIONS

1. Heat the water in the skillet over med-high heat, then add the bag of cabbage and greens if you are adding. Sprinkle the top of the cabbage with 2-4 Tbsp of flavored balsamic vinegar.  I love white balsamic with pear or raspberry!  Place the lid on and let steam 2-3 minutes while you get the eggs.
2. Turn the heat down to low, remove the lid, and carefully crack and place 4 eggs on top of the cabbage and kale. You are trying to keep them from spreading out too much, so keep the shell close to the surface and slide the egg out.  Leave some space between the eggs, and the edge of the pan.
3. Put the lid back on and let the eggs steam poach for 4 - 8 minutes, depending on how firm you like your egg yolks. The whites need to get fully cooked though before you turn the heat off.
4. Remove from the heat, let the steam dissipate by taking the lid off.  Serves 4 portions of cabbage and 1 egg each, or you can double up on the eggs and cabbage depending on your needs and hunger.
5. Plate your meal! Pair with extra-lean sausage patties (cooked in skillet), sliced avocado, sea salt and black pepper, sautéed onion, and extra greens! If you're looking to make this meal extra fun, I sometimes add little parfait cups of fresh, sliced fruit in greek yogurt sprinkled with a few sun flower seeds! It's SO good.