Return Of The Mac* Recipe

Whisk egg whites

In a medium bowl whisk the 6 egg whites with 2 tbsp cold water, 1/4 tsp kosher salt and 1/8 tsp black pepper until slightly frothy. The water helps produce creamier, tender curds.

Cook gently

Heat a nonstick skillet over medium-low heat. Add 1 tsp unsalted butter and let it melt, coating the pan. Pour in the whisked egg whites and let them sit undisturbed for about 20–30 seconds until edges begin to set. Using a silicone spatula, gently pull the cooked edges toward the center, folding the soft uncooked whites into the cooked curds. Continue gently stirring and folding over low heat until the eggs are softly set but still moist, about 2–3 minutes total. Remove from heat a little early as residual heat will finish them. Keep warm while you finish the vegetables.

Roast the poblano

Preheat the broiler with a rack about 6 inches from the element (or use a gas flame if available). Place the whole poblano on a foil-lined sheet and broil, turning with tongs, until the skin is thoroughly blistered and blackened on all sides, about 6–10 minutes total. Transfer the hot pepper to a bowl and cover tightly with plastic wrap or a plate for 5 minutes to steam — this loosens the skin. Peel off the charred skin, remove seeds, and dice the flesh. If you prefer skip broiling and sauté diced poblano in the pan in the next step (add 2–3 extra minutes).

Sauté mushrooms and sausage

While the poblano rests, slice the veggie sausage links into coins. Heat a separate medium skillet over medium heat and add 1 tbsp olive oil. Add the sliced mushrooms and sauté, stirring occasionally, until they begin to brown and release their liquid, about 4–5 minutes. Add the sausage slices and cook until heated through and slightly browned, 2–3 minutes.

Finish with poblano and spinach

Add the diced roasted poblano to the skillet with mushrooms and sausage. Season with 1/8 tsp garlic powder and 1/8 tsp smoked paprika, and adjust with a pinch of salt and pepper. Stir to combine, then add the packed cup of baby spinach and cook just until wilted, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Prepare avocado and tomato

Halve and pit the avocado; slice the half into thin slices. If desired, toss the avocado slices gently with 1/2 tsp lemon juice to prevent browning and brighten flavor. Slice the tomato into 1/4-inch rounds. Arrange avocado and tomato on the plate.

Finish and season

Sprinkle a small pinch (about 1/8 tsp) of finishing salt over the avocado and tomato. If you like, add a few grinds of black pepper and a light drizzle of olive oil.

Spoon 3/4 cup blueberry yogurt into a small bowl. Top with 1/4 cup granola and drizzle 1 tsp honey over the top if using. Serve on the side with the main plate.

To assemble the plate: place the warm scrambled egg whites in the center, spoon the sautéed mushroom/poblano/sausage mixture alongside or on top of the eggs, arrange avocado slices and tomato on the side, and serve the blueberry yogurt & granola bowl next to the plate. Serve immediately.