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Ingredients
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 6 pieces piece | Cumberland Sausages Cumberland Sausages | ||
| 250 g g | Tomato Tomato | ||
| 1 pieces piece | Red Onions Red Onion | ||
| 1 tsp tsp | Sage Sage | ||
| 500 g g | Baby Potatos
Baby Potato (steamed & cooled) | ||
| 6 pieces piece | Eggs
Egg (lightly beaten) | ||
| 50 ml ml | Milk Milk | ||
| 125 g g | Blue Cheese Blue Cheese | ||
| 100 g g | Watercress, Spinach and Rocket Salad Watercress, Spinach and Rocket Salad | ||
| 1 handfuls handful | Parsley
Parsley (finely chopped to serve) | ||
| Black Peppercorn Black Peppercorn |
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Method
Heat the oil in a large skillet pan over a medium high heat. Remove the sausages from their casing and break into pieces into the pan, fry for 4-5 minutes until golden. Remove the tomatoes from their vine and add to the pan along with the onion and sage, stir through and allow to cook for 2-3 minutes until slightly softened.
Slice the baby potatoes and add the the pan. Whisk together the eggs and milk in a large jug. Reduce the heat, season and crumble over half the blue cheese, pour. Over the eggs, nuzzle in around the elements in the pan and allow to cook over a low heat for 4-5 minutes until almost cooked through, crumble over the remaining half of the blue cheese. Place under a preheated grill for 2-3 minutes until golden, bubbling and until the eggs are fully cooked.
Serve to the table alongside the salad leaves.
Cooks notes: you can swap the blue cheese for cheddar or goat’s cheese here instead if you like. The blue tangy blue cheese works really well with the sweetness from the tomatoes.
