My dad is what you might call a contemporary man. No, he hasn’t enrolled in a modern dance class or taken up macramé again (that’s leftover from a period in the seventies that we choose not to talk about). However, for as long as I can remember, he has chosen to be the type of man who eschews gender roles. The man folds laundry, makes lunch for my mum everyday and whips up a mean batch of scrambled eggs. When I was a kid, he passed on the secret of his light and fluffy scrambled eggs to me. It didn’t involve turkey sausage or sun-dried tomatoes, but it is a lesson I’ve adhered to ever since.
I’ve had my share of scrambled eggs, from rubbery yellow clumps at summer camp to New York diner specials slid across the counter with the ring of a bell…”Order up!” But none compare to the soft, light curds that my dad would slide onto my plate, nestled between the toast and orange slices, on a weekend morning.
“The trick is all in the wrist,” he would tell me. After carefully cracking the eggs into a bowl and adding a touch of milk, he pulled out the whisk and began his lesson. The secret was in the circular motion, whisking the eggs quickly in an upward circular motion, adding air to the egg and milk mixture. I took awhile to get the hang of it but, ever since, this is the way I have whisked my eggs. My boys are now trying their hand at Grandad’s little trick.
This recipe uses a combination of whole eggs, egg whites, turkey sausage and sun-dried tomatoes. Not only does it make for a healthy breakfast, but the bright colors make a pretty presentation for special occasions, such as Easter morning breakfast.
Coat a medium skillet with cooking spray and set over medium-high heat.
Add turkey sausage pieces and cook until the sausage is golden brown and cooked through, stirring occasionally.
Add sun-dried tomatoes and saute for 1 additional minute. Set aside.
In a medium bowl, whisk together eggs, egg whites and water.
Heat a large nonstick skillet over medium heat. Coat with cooking spray. Add eggs and let cook, without stirring the eggs, until they begin to set.
Using the back of a spatula, push the eggs across the pan. Let set again and continue until the eggs are cooked.
Gently stir in the sausage, sun-dried tomatoes and basil. Season with salt and pepper. Serve.
Other scrambled egg recipes:
The Speckled Palate’s Jazzed-Up Scrambled Eggs
Earthy Delights’ Soft Scrambled Eggs with Smoked Salmon & Ramps
Sea Salt with Food’s Baguette Filled with Prosciutto, Scrambled Eggs & Bacon
Scrambled Egg Recipe with Turkey Sausage, Sun-Dried Tomatoes & Basil
|Amount Per Serving||As Served|
|Calories 229kcal Calories from fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||25%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- 8 links turkey breakfast sausage, cut into 1/2-inch pieces
- 1/4 cup thinly sliced sun-dried tomatoes
- 4 whole eggs
- 4 egg whites
- 6 tbsp water
- 2 tbsp thinly sliced fresh basil
- Salt and pepper to taste
- Coat a medium skillet with cooking spray and set over medium-high heat.
- Add turkey sausage pieces and cook until the sausage is golden brown and cooked through, stirring occasionally.
- Add sun-dried tomatoes and saute for 1 additional minute. Set aside
- In a medium bowl, whisk together eggs, egg whites and water.
- Heat a large nonstick skillet over medium heat. Coat with cooking spray.
- Add eggs and let cook, without stirring the eggs, until they begin to set.
- Using the back of a spatula, push the eggs across the pan. Let set again and continue until the eggs are cooked.
- Gently stir in the sausage, sun-dried tomatoes and basil. Season with salt and pepper. Serve.