Sausage and Eggs with Mushroom Sauce

Put a twist on a classic!

Sausage and Eggs with Mushroom Sauce

½ bag ready-to-eat sausage
2 tbs olive oil
1 package mushrooms, sliced
½ onion julienned
3 tbs butter
2 tbs flour
1 14 oz can chicken broth
½ cup half-half
1 tbs tomato paste
1/3 cup white cooking wine
Fresh spinach. chopped
Salt and pepper to taste

In a sauté pan heat the oil and sauté onions and mushrooms for about 10 minutes in medium-high heat. Remove from heat and set them aside.

Melt butter and add the flour to make a roux. Stir and incorporate the chicken broth little by little until it thickens with no lumps. Add half-half, cooking wine, and dissolve tomato paste.

Season to taste and incorporate mushrooms, onions, and sausage.

In another skillet, scramble the eggs. Serve them with spinach and sausage sauce on top. Bon Appétit!