Breakfast Sausage Skillet with Rainbow Peppers & Jasmine Rice

My friend Sarah and I met for our weekly Mount Toby jaunt this morning at 7:30 and went for a 1.5 hour hike on empty stomachs with just a cup of tea between us. Normally I'm good with only glycogen for fuel—I like tapping into those stores—but for some reason, trudging up that hill today felt hard and long. By the time I got home I was super hungry. So I made a Breakfast Sausage Skillet.

When it comes to healthy, fast and easy, cast-iron skillet cooking can't be beat.

To make this dish, sautée some chopped rainbow peppers and a diced chicken sausage in cooking fat of choice. (I happened to have bacon grease on hand, but you could use butter or coconut oil, too.)

When the peppers are soft and the sausage is beginning to brown, add a half cup of cooked jasmine rice and some chopped tender leafy greens such as chard, spinach or arugula. Stir and cook until the greens start to wilt.

When the greens start to wilt, push everything to the sides of the pan to make a ring. Add a little more fat to the bare pan surface in the middle, and crack an egg right in the center.

Cook the egg 2-3 minutes, uncovered.

Then cover the pan and cook another couple minutes until your egg is done the way you enjoy it. If you like, you can sprinkle a little grated cheddar cheese all over the top before covering the pan, too.

Note: covering the pan "bastes" the egg so it comes out with a white coating on top. If you prefer the classic yellow, sunny side up egg look, skip this step.

(And how about that yolk, my friends? That is the color of a fresh, local, pastured egg yolk. The deep golden yellow color means it is rich in eye-healthy, antioxidant lutein. And that it tastes delicious.)

Once the egg is cooked to your liking, add salt and pepper to taste. Transfer mixture to a plate or bowl and add a fresh green herb to garnish.

I used fresh chives from my spring garden, but parsley or dill would be nice, too.

 Bon appetit!