Last night as side dishes with dinner we had tatsoi sauteed with garlic and onions and roasted root veggies. So this morning when we wanted breakfast, I just grabbed some sausage and eggs and turned leftovers into a rich, hearty breakfast that kept us going all day.


  • 4 eggs
  • 2 garlic and herb chicken sausages (I like the house-made sausages from Whole Foods)
  • a bunch of greens (we had leftover tatsoi so they were already sauteed with garlic and onions)
  • a bunch of roasted root veggies
  • leeks, sliced


  1. Take the chicken sausage out of its casing and saute in a skillet.
  2. After a few minutes, add the roasted root veggies to the pan to heat up and get coated in chicken sausage fat and flavor.
  3. Heat the greens for a few minutes, either in microwave or in same pan.
  4. Transfer greens and hash evenly between two plates.
  5. Saute the leek slices in the same pan.
  6. While the leeks saute, fill a medium saucepan with water, add a teaspoon of white vinegar and a pinch of salt. Bring to a boil.
  7. When the water boils, crack 4 eggs into it. After 4 minutes, remove eggs with a slotted spoon and put two on each plate atop the greens and hash.
  8. Top eggs with crispy leeks and serve with Sriracha.