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INGREDIENTS
, Three ESKORT breakfast sausages, chopped
, 200g ESKORT diced bacon
, Three small sweet potatoes, peeled
, Four small beetroot, peeled
, Four eggs
, One onion, chopped
, 40g rocket
, 80ml spring onion, chopped
PREPARATION
- Chop sweet potatoes and beetroot into small pieces.
- Put into small pot, cover with water and boil on high for eight to 10 minutes until pieces are soft.
- Fry onion for two minutes. Add bacon and fry until crispy. Set aside.
- Fry breakfast sausages until brown. Chop into pieces and set aside.
- Add cooked ingredients together in pan. Add sweet potatoes and beetroot, stir together.
- Create four openings for the eggs.
- Crack eggs into openings and fry until cooked.
Mix it up!
- For an even quicker and healthier option, while your breakfast sausages and veggies are cooking, poach four eggs to serve instead of fried eggs.
NOTE: If the eggs are not cooking through evenly enough, try adding 30ml of water to the pan and covering it with a lid or plate – the steam will cook the top of the eggs while the heat from the pan cooks from the bottom – but remember to be careful of the scalding steam and sizzling spray when the water hits the pan!
