This recipe puts a British spin on the traditional Italian classic, but it’s guaranteed to be a winner for brunch
Prep:10 mins
Serves 4
8 eggs50g soured cream2 tsp olive oil, plus extra for greasing4 rashers bacon, cut into strips12 button mushrooms, sliced4 leftover roast potatoes, cut into bite-size chunks4 leftover cooked chipolatas, cut into bite-size portionsfresh bread and brown sauce, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. First of all, beat the eggs with a whisk in a bowl, then whisk in the soured cream and seasoning. Heat a non-stick pan, add the oil, then fry the bacon and mushrooms until caramelised and cooked through. Towards the end, toss in the leftover sausages and roast potato chunks and allow them to heat up in the pan alongside the bacon and mushrooms.STEP 2Tip the contents of the pan into a small, lightly greased roasting tin, then pour over the egg mixture. Bake until the egg has risen slightly and set. Serve with fresh bread and brown sauce (or tomato sauce to add a splash of colour).
