BREAKFAST SAUSAGE & APPLE SANDWICHES

MAKES 4 SERVINGS

Breakfast Sausages 450 g ground pork 2 tsp maple syrup 1 tsp finely chopped thyme 1 tsp salt ½ tsp pepper 1 tsp canola oil

2 tsp canola oil 4 eggs pinch salt pinch pepper 4 tsp Dijon mustard 4 tsp mayonnaise (optional) 4 whole wheat English muffins, split and toasted 1 apple, thinly sliced 2 cups arugula microgreens or baby arugula Breakfast Sausages In large bowl, mix together pork, maple syrup, thyme, salt and pepper until well combined. Shape into four 4½-inch wide patties (about ½ inch thick). Let rest for 5 minutes.

In large nonstick skillet, heat oil over medium heat; cook patties, flipping once, until no longer pink inside and instant-read thermometer inserted in patties reads 160°F, about 4 minutes. Wipe pan clean.

In same pan, heat oil over medium heat; crack eggs into pan and sprinkle with salt and pepper. Cook until whites are set but yolks are still slightly runny, about 3 minutes.

Spread 1 tsp each mustard and mayonnaise (if using) onto bottom half of each English muffin; top with apple, Breakfast Sausages, eggs and microgreens. Sandwich with top halves of English muffins.

PER SERVING about 504 cal, 33 g pro, 27 g total fat (8 g sat. fat), 32 g carb (4 g dietary fibre, 7 g sugar), 256 mg chol, 970 mg sodium, 484 mg potassium. % RDI: 13% calcium, 24% iron, 9% vit A, 9% vit C, 32% folate.