Breakfast is my favorite meal, but just because this has sausage and egg in it doesn't mean that it has to be breakfast. It's delicious any time of day. Serve with our recipe for roasted turnips and apples, or with steamed rice.



Serves 4-6

  • 1 pound of breakfast sausage
  • 3-4 large heads of bok choy
  • 1 medium sweet yellow onion
  • 3 cloves garlic
  • 1 tbs cooking oil
  • 1 tbs soy sauce
  • toasted sesame seeds
  • 6 eggs

Bok choy is a dirty vegetable. I did some research and found out that it grows in the ground, surrounded by dirt, so that's probably why. Which just means that you have to be extra vigilant when you wash it. For this recipe the best way is to chop off the bottom and then cut the bok choy into one inch sections. Put it in large mixing bowl or salad spinner and fill it up with water. You need a bowl large enough the the bok choy will float up off the bottom. This way the dirt can settle down to the bottom. Agitate the greens and search around for the dirty bits, usually the bottoms of the stems and rub them clean. Lift the greens out allowing the water to drain into the bowl (this is why I like to use my salad spinner for this). You don't want to dump them out because then you are just pouring the dirty water back on top of the vegetables you are trying to clean. I recommend doing this with at least two changes of clean water, until you don't see dirt in the water. How much you wash really depends on your tolerance for eating sand vs. using up lots of water. Drain, but don't worry about drying the bok choy, the small amount of water will help them to steam.

  1. Fill a medium pot with water and bring to a boil. Put a strainer or steamer basket large enough to hold six eggs in the water. This will keep the eggs off the bottom of the pot so they don't overcook. 
  2. Heat a large frying pan with the oil over medium high heat. Brown the sausage thoroughly, breaking it up and stirring it around. 
  3. Take the sausage out of the pan and add a little more oil if needed.
  4. Saute the onion, using the liquid that comes out to scrape up any brown bits stuck to the pan. If it's not enough to clear up the pan you can add a small amount of water to deglaze.
  5. When the onions have started to brown add the garlic and all of the cleaned bok choy.
  6. Reduce the heat and cover with a lid for a couple of minutes. More water will drop out of the bok choy and start to steam it.
  7. Take the lid off, stir in the cooked sausage and soy sauce. Turn the heat up and stir occasionally until the bok choy is soft.
  8. When the water comes to a boil put the eggs in the strainer. Boil for 5:30 only and remove to a bowl of cold water to stop them from cooking further. Peel as you would hardboiled eggs, but be gentle so that you don't break them open.
  9. Serve the vegetables and sausage with the soft-boiled egg on top. Sprinkle the egg with toasted sesame seeds and freshly ground black pepper.


Print Friendly and PDF