Scrambled eggs get dressed up with turkey sausage, sun-dried tomatoes and fresh basil for a fantastic breakfast or brunch option!
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.
The recipe:
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
Ingredients
- 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 tablespoons water
- 2 tablespoons thinly sliced fresh basil
- salt and pepper to taste
Instructions
- 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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Lynn Nevins
I’ve never made scrambled eggs in my life, but would like to try this recipe for a party. As such, I’d like it to come out good. 😉 So I’m not sure I understand where it talks about not stirring eggs…let them ‘set’…does that mean when they start turning more solid? And then it says to ‘push the eggs across’ the pan’ but with the back of a spatula. So when I ‘push’ them, that means I am by default breaking up what I imagine to first be one solid mass of egg? And when I use the ‘back’ of the spatula and I pressing down on the top of the eggs and supposed to ‘smoosh’ them? Then it says to ‘let them set again’. At that point will the solid cooked egg mass have broken up and then the pieces sort of lay flat again and sort of congeal back together? And then at the point I add the sausage and tomatoes and mix again, is that helping to further break up the cooked egg into soft little ‘balls’? I guess it’s just not clear to me at what point I’m actually breaking up the egg to look like the lumpy scrambled eggs I’m used to seeing. Does the breaking up into smaller balls happen later in the process when the egg has been mostly cooked? I’ve made omelettes before, and my fear is that if I try this recipe, it might end up looking like an omelette that was then ‘cut up’ into smaller pieces, versus coming out like little soft irregularly shaped little puff ballls…
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Krista
I made this using turkey bacon in place of the sausage and added shallots and mushrooms to the sun dried tomatoes in the pan, then topped with romano cheese and basil – served with extra turkey bacon and toast. It was so delicious. We will do it again, next time with sausage.
Dara
I love the sound of your version, Krista! I will definitely have to try that combination.
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Erin @ The Speckled Palate
Thanks for the link love, lady! These eggs look absolutely FANTASTIC and definitely like something I should try sometime soon. Also, the dish is beautiful!
Jeanette
Can I borrow your dad for the weekend!? These eggs do look extra fluffy.
Russell at Chasing Delicious
Your recipes always have such great ingredients and flavors! I love it.