8 Butterball Turkey Sausage Patties
1 cup of fresh ricotta cheese
4 tomatoes, oven dried with herbs: thyme, basil, rosemary
½ cup of fresh spinach or arugula leaves
4 extra large whole eggs
2 tablespoons of assorted fresh herbs: thyme, basil, rosemary
2 tablespoons of olive oil
1 tablespoon of whole butter
4 Sourdough English muffins
Salt and fresh pepper
Heat the oven or toaster oven to 275 degrees. Cut the tomatoes in half, sprinkle with salt, pepper and the fresh herbs. Oven roast for about 1 hour. Set aside.
Cook Butterball Turkey Sausage Patties on a preheated 325 degree F. griddle until the internal temperature reaches 165 degrees F. Warm a 10 inch non-skid skillet. Add 2 tablespoons of olive oil and 1 tablespoon of whole butter. When the butter stops sizzling, crack each egg in a spot until almost set, then add another until all 4 are gently cooking. Turn over when white is set. Sprinkle with salt and pepper. Immediately add an additional tablespoon of butter if the pan turns dry. Shake the pan lightly and slide eggs from the pan onto a tray with all the olive oil and butter. Sprinkle with the fresh herbs. Brown the open sides of each of the muffins.
Place the bottoms of each muffin on 4 plates. Top each with spinach leaves. Add a slice of the tomatoes to each, top with each with a Butterball Turkey Sausage Patty, then an egg, and finally a heaping tablespoon of ricotta. Pour the egg pan juices and herbs over each of the muffins. Grind a little additional cracked pepper on each. Add a top to each muffin and garnish nicely with the fresh fruit. Drizzle fruit with a touch of honey.