WHY not treat yourself to this amazing breakfast concoction? It’s sort of like a fry-up, but better!
With the addition of creamy yogurt and cubed potatoes, it will certainly fill you up.
Thanks to Rachel’s Organic for this week recipe.
500g potatoes, diced
1 tbsp olive oil, plus a little extra
5 rashers streaky bacon
5 pork chipolata sausages
8 cherry tomatoes, halved
half ciabatta loaf, cubed
4 large eggs, lightly beaten
100g Rachel’s Greek Style natural yogurt
Preheat the oven to 200C/180C fan/gas mark 6/400F.
Parboil the potatoes, then place on a roasting tray and drizzle with a little oil. Add a little salt and pepper. Roast for about 25-30 mins. (Alternatively, you can use cubed, boiled potatoes tossed in a little butter or oil.)
Heat a little olive oil in a cast iron or non-stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and browned – about 10 minutes
Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes.
Mix together the eggs and yogurt, season with salt and pepper.
Pour the egg mixture into the pan and continue over a high heat until the pan is sizzling and bubbling.
Transfer the pan to the grill and cook until golden brown and the egg has set.
Serve immediately with hot buttered toast.
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