3 Medium garlic cloves, crushed
3 tbsp olive oil, DIVIDED
4 Large slices sourdough bread
10 - 12 oz frozen chopped spinach, defrosted
1 tbsp unsalted butter
2 Small shallots, minced
6 oz white mushrooms, cleaned, stems removed and sliced thin
1/2 tsp dried tarragon or thyme
1 lb GROUND TURKEY
4 Large eggs, slightly beaten
1/3 c freshly grated Parmesan cheese
To taste Salt and freshly ground black pepper
Place 2 garlic cloves in a microwave-safe cup and add 2 tablespoons oil. Cook on low in the microwave just until the oil is warm.
Toast sourdough bread. Brush the top side of each slice with the warmed garlic oil. Place the slices on a plate and cover loosely with aluminum foil to keep warm.
Squeeze as much liquid as possible from the defrosted spinach.
Melt the butter and the remaining tablespoon of oil in a large skillet, preferably nonstick, over medium heat. Add shallots and mushrooms. Cook, stirring, for 1 minute, until the mushrooms have softened.
Add the dried tarragon or thyme and ground turkey; using a wooden spoon or spatula to break up the clumps. Cook, stirring occasionally, for 6 to 8 minutes, until no pink remains.
Add the remaining crushed garlic and cook for 1 minute, stirring and crushing it further to break it up. Add the spinach and stir to incorporate evenly; cook for 3 minutes. The mixture will be crumbly.
Reduce the heat and pour the beaten eggs over the mixture in the skillet and cook about 2 minutes, stirring constantly, until the eggs have set. Sprinkle with Parmesan cheese. Season with salt and pepper to taste.
Place the garlic toast on individual plates; top with the hot turkey mixture. Serve immediately.
Total Calories 512
Total Fat 28 g
Cholesterol 316 g
Sodium 604 mg
Total Carbohydrates 27 g
Protein 37 g