Choline-Rich Sausage Bowl

Directions

• Preheat Oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
• Prepare Cauliflower: Toss the cauliflower florets with 1 tablespoon of avocado oil—season with sea salt and black pepper to taste. Spread the florets in a single layer on the prepared baking sheet. Roast in the oven for 30 minutes, flipping halfway through, until golden brown and tender.
• Cook Kale: While the cauliflower is roasting, heat the remaining 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the chopped kale and sauté for 1 to 2 minutes, stirring frequently, until crispy—season with sea salt to taste. Remove from the skillet and divide between two serving bowls.
• Cook Sausages: Add the sausages to the same skillet over medium heat. Cook for 5 to 10 minutes, turning frequently, until browned and fully cooked (internal temperature of 165°F/74°C). Remove from heat and slice into bite-sized pieces.
• Poach Eggs: Bring about 2 inches of water to a gentle boil in a small saucepan. Reduce the heat to low so the water is simmering. Crack each egg into a small bowl or ramekin. Stir gently to create a whirlpool, then carefully slide each egg into the center. Poach for 3 to 4 minutes until the whites are set and the yolks are runny. Use a slotted spoon to transfer the eggs to a plate lined with a paper towel.
• Assemble Bowls: Divide the roasted cauliflower and sautéed kale between the bowls. Add the sliced sausages, avocado (sliced), and a poached egg to each bowl.
• Serve: Sprinkle with additional sea salt and black pepper if desired, and enjoy immediately!