|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
(steamed & cooled)
|6 pieces piece|| Eggs
|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
(finely chopped to serve)
|Sea Salt Sea Salt|
|Black Peppercorn Black Peppercorn|
Sausage, Blue Cheese & Potato Skillet
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.