Poached Eggs w/ Sausage and Daikon Radish Microgreens


This breakfast is packed with protein and vitamins to start your day the right way. Spicy radishes and microgreens add a flavor balance to rich egg yolks and savory sausage. Pair with fruit or sprouted toast for additional nutrition and fiber.


16 precooked breakfast sausage links

8 large eggs

1 medium to large Daikon radish

2 oz. Daikon microgreens

3/4 cup white distilled vinegar, divided

1 tablespoon olive oil

Salt to taste

Black pepper to taste

1 teaspoon red pepper flakes


Peel the daikon radish and thinly slice using a mandolin or sharp knife. In a container, add 1/2 cup white vinegar, red pepper flakes, and daikon radish. Set aside for a quick pickle while the rest of the items cook.

Rinse the microgreens in a small bath of vinegar/water solution (1/4 cup vinegar, 2 cups water). Set on paper towels to dry.

In a shallow pan, add olive oil and heat through the precooked sausage according to package instructions.

Bring a pot with approximately 6 inches of water to a mild boil - not a rolling boil. Break two eggs into separate bowls, being careful not to break the yolks. Drop 2 eggs into the simmering water at a time. Cook for about 3 minutes or until the whites are solid. Using a slotted spoon, remove eggs and lay onto a paper towel to remove excess water. Repeat cooking process with the remaining eggs (we recommend 2 per serving).

To plate, lay down 4 sausage links. Top one poached egg on two links and season with salt. Garnish with pickled daikon radish, microgreens, and black pepper.