Kylie Thompson

Greens, Beans, and Turkey Sausage

Kylie Thompson
Greens, Beans, and Turkey Sausage

Hello, sexy soft-boiled egg! This recipe is fast and cheap, and, if you use turkey sausage instead of pork, this will fit nicely into your diet resolutions for 2017!


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 20 minutes


1 pound ground turkey sausage (hot or sweet)

1 cup chicken stock

1 shallot

1/3 cup canola oil

1 14.5-ounce can of cannellini beans

4 ounces baby spinach

2 eggs

Shaved Parmesan cheese, for garnish

Salt and freshly cracked pepper to taste


Prep Ingredients: Thinly slice the shallot cross-wise into rings. Drain and rinse the cannellini beans. Juice half of the lemon and slice the other half into wedges for garnish.

Heat a large skillet to medium high. Once hot, add the ground turkey, breaking up with a wooden spoon until cooked through and turning dark brown in places, about 10 minutes. Add half a cup of chicken stock and scrape up any browned bits stuck to the bottom of the pan. Reduce heat to a simmer.

While the turkey sausage cooks, heat the canola oil in a small sauce pan until hot. Add the sliced shallots and stir constantly until browned, about 5 minutes. Be careful not to burn them! Remove the shallots from the pan and arrange on paper towels. Season lightly with salt and pepper. Drain the shallot oil into a heat proof jar and reserve. Wash out the pot and and fill it with 3 cups of water.

Add the drained beans to the sausage and stir to combine everything. Turn up the heat to medium high and cook until warmed through. Add 1/2 cup chicken stock and bring the mixture to a boil. Cook until reduced slightly, about 5 minutes. Add the lemon juice and stir to combine. Reduce to a simmer for 10 minutes to allow the flavor to meld. Add the spinach and cook until wilted. Turn off the heat.

While the turkey and beans finish cooking, heat the 3 cups of water iover medium high heat until boiling. Gently add the eggs to the pan and set a timer for exactly 7 minutes. Once finished, drain and immediately run cold water over the eggs to stop the cooking process. Carefully peel and set the eggs aside. You will cut the eggs in half length-wise when it's ready to serve.

To Serve: Divide the greens, beans, and turkey sausage between shallow bowls. Cut the soft-boiled eggs in half lengthwise and add one half to each bowl. Season the eggs with a touch of flaky sea salt and a crack of fresh pepper. Top with a few pieces of shaved Parmesan and the crispy shallots. Finally, drizzle a teaspoon of the reserved shallot oil over each bowl. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!