Turkey Breakfast Sausage with Hyman's Chinese Eggs and Seasoned Greens

Sausage: In a large bowl, gently mix together the ground turkey, apple, onion, sage, thyme, 1 tablespoon of the extra-virgin olive oil, salt, and pepper. Form the mixture into eight 4" patties, each about ?" thick. Heat the remaining 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium heat. Cook the patties for 3 to 4 minutes on each side, until firm to the touch. Eggs & Greens: Chop garlic coarsely. Beat eggs with a whisk. Heat extra-virgin olive oil in a 12" nonstick saute pan or wok. Add garlic and cook for 1 minute. Add eggs and let them cook undisturbed until eggs are no longer liquid, and then flip over and cook on the other side. When cooked through, use a spatula to cut into pieces about 1?2" large. Add chopped tomatoes and juice to the eggs. Add sesame oil, tamari, and Worcestershire sauce. Simmer for 10 minutes. Serve over brown rice along with some steamed spinach.