Rainbow Sausage and Egg Bowl

Morning! I hope you all had the best bank holiday weekend! I had a lovely few days off! I started Thursday afternoon! We went to Hull to pick up my brother from uni and go out for lunch. That evening we just chilled and caught up. Friday we went for lunch and to my Grandmas to see my cousins and get our Easter eggs. That evening I went out with one of my faves for a few cheeky cocktails and a good old dance. Saturday was a slow day as I didn’t feel great, not because alcohol but because my stomach was playing up. Sunday we all had breakfast together, shared out our eggs and then me, my brother and mum went out for a lovely posh lunch. Came home, chilled and then I went out for my second Sunday dinner with my boyfriends family. After that I just went home and sat there feeling very very full. Sunday he snow had hit again, luckily it cleared up later but it stopped me seeing two friends and my boyfriend meeting me, my brother and my dad for lunch. Luckily he came later on though. That evening we just all chilled because my brother was going back Tuesday morning. Tuesday was back to work, admin and making new products. Today is releasing new products, delivering to stockists and then admin. The rest of the week will be admin, making new products and organising what I’ll be making for my upcoming events.

So today I’m sharing a recipe that can be enjoyed for breakfast, lunch or dinner! Simple yet flavoursome, incredibly nourishing and comforting at the same time.

Enjoy xx

Ingredients – serves two

Mushrooms –

250g mushrooms, diced

2 sausages, cut into four

salt and pepper

1 tsp olive oil

Spinach –

200g spinach

water

100g asparagus, chopped

salt and pepper

Eggs –

1 tsp oil

2 eggs

Tomatoes –

100g cherry tomatoes

tin foil

To serve –

sauerkraut

Method

Fry the mushrooms and sausages with the olive oil and a pinch of salt and pepper in a frying pan over a medium heat untilt the sausages are golden and the mushrooms are soft.

Whilt the spinach in another large pan until in a little water with the asparagus, drain and pour back into the pan, season with salt and pepper.

Meanwhile grill the tomatoes under a high grill until golden.

Shove the spinach mix to one side of the pan, drizzle the oil on the other and crack in two eggs.

Cook until the whites are cooked and the yolks are stil runny.

Divide the mushroom mix, the spinach mix, the eggs, grilled tomatoes and a dollop of saurkraut between two bowls.

Enjoy xx

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