Low Carb Sausage Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 egg (s)
- 1 tablespoon butter or clarified butter
- 250 g sausae
- 250 g spinach
- 400 g pumpkin (se), e.., Hokkaido
- 1 onion (s)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 clove garlic
- Chilli, optional
- 0.5 teaspoon ½ thyme, fresh or dried
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a medium pan. Cut the pumpkin into cubes and fry in the pan for 5 minutes. Chop the onion and garlic and add to the pan. Then sauté for another 5 minutes.
- Meanwhile, cut the fried sausages into slices and add them to the pan. Now add spinach and season with salt, pepper and thyme and fry for 2-3 minutes. Make 4 hollows in the vegetables and break one egg into each hollow. Now stop stirring.
- Cover the pan with a lid and fry for 5 minutes, until the egg whites are set and the yolks are still soft. If you prefer the eggs harder, simply cook them under the lid for 8 minutes.
- This goes well with sugar-free ketchup or low-carb bread.
- 658 Kcal per serving.
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