• 2 Turano French Rolls
• 6 large eggs
• 2 Italian sausages, casings removed
• 1/2 cup spinach, sautéed
• 6 slices provolone cheese
• 2 tbsp butter or olive oil
• ¼ cup sun-dried tomatoes, chopped

For the Sauce:
• 2 tbsp sun-dried tomatoes (packed in oil)
• 1/4 cup crème fraîche
• 1 tsp lemon juice
• Salt and pepper, to taste

① Prep the Sauce: Blend sun-dried tomatoes, crème fraîche, lemon juice, salt, and pepper until smooth. Set aside.
② Cook the Sausage: In a skillet over medium heat, cook sausage until browned and fully cooked, breaking into small crumbles.
③ Prepare the French Rolls: Lightly butter the inside if desired. Toast in a skillet or oven until golden.
④ Cook the Egg Mixture: Scramble eggs lightly with a pinch of salt. Add in the sausage crumbles, sautéed spinach, chopped sun-dried tomatoes, and cheese slices.
⑤ Assemble the Sandwich: Spread 1–2 tsp of sun-dried tomato sauce on both sides of the roll.
⑥ Serve: Drizzle extra sun-dried tomato sauce over the eggs if desired. Serve warm.