Brian Turner's Big Brekkie (Swiss, German and English!) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Its a yorkshire chef but the recipe is both english and european since it includes Rosti and traditional eggs and european sausages. Homemade potato rosti, regular sausage meat kicked up a notch, eggs, fried bread and tomatoes..and all in less than 30 mins to prepare YUM. Make this for your sweetie on a cold morning, or the whole family by increasing the ingredients. Ingredients:
1 potato, peeled and grated |
2 spring onions, finely chopped |
1 -2 tablespoon olive oil |
85 g sausage meat |
30 g white breadcrumbs |
1 tablespoon tomato ketchup |
1 teaspoon dijon mustard |
1 tablespoon oil |
3 tablespoons olive oil |
2 slices white bread |
1 tomato, cut in half |
6 eggs |
Directions:
1. To make the rosti, place the grated potato, spring onion and seasoning into a bowl and mix together until combined.
2. Heat the oil in a small pan and scatter the potato in, spreading it out evenly.
3. Gently fry for 3-4 minutes on each side until crisp, golden and cooked through.
4. Place the sausage meat, breadcrumbs, ketchup and mustard into a large bowl and mix together until well combined. Shape the mixture into a sausage.
5. Heat the oil in a non-stick frying pan and fry the sausage for 6-8 minutes or until cooked through, turning occasionally.
6. Heat one tablespoon of oil in a griddle pan and griddle the bread for 2 minutes on each side, or until crisp and golden. Transfer the fried bread to a serving plate.
7. Cook the tomato in the griddle pan for 2-3 minutes on each side.
8. Meanwhile, heat the remaining oil in a medium frying pan and crack the eggs in beside each other. Gently fry for 1-2 minutes, carefully spooning the oil over the top to cook the top.
9. Transfer the eggs, tomato, rosti and sausage onto a serving plate with the fried bread and serve at once.
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