The weekend is almost upon us, and here is a delicious breakfast option if you’re looking for a treat (though I can confirm that it still works at other mealtimes too). I had two spicy vegetarian sausages rolling around the fridge and needed to use them sharpish, ideally in something more exciting than a sausage sandwich. Chorizo is one of the many meat/fish based dishes that I have never tried and presumably never will, so I may be completely wrong, but I decided to hunt for a recipe on the basis that these spicy sausages are a good approximation of chorizo.
I am still none the wiser, but it’s a delicious meal. If you can’t get hold of any chorizo-esque vegetarian sausages, why not try normal veggie sausages with a finely chopped red chilli to spice it up a bit? It’s a really tasty twist on a cooked breakfast, and every component is divine: the golden, crispy potato chunks, the meaty mushrooms, the spicy sausages. But the real highlight? The yolk oozing out! Yum.
Full Spanglish Breakfast
Adapted from BBC GoodFood, serves 2
500g new potatoes, quartered
2 tbsp olive oil
2-3 spicy vegetarian sausages
100g mushrooms, sliced
handful chopped parsley
1. Boil the potatoes until tender, then drain and cool.
2. Use the same pan to start poaching the eggs – I always cheat and use a pod (don’t be misled by my picture, there should be two, of course).
3. Heat the oil in a large frying pan and fry the potatoes for about 5 minutes, until golden and crisp.
4. Add the spicy sausages and mushrooms and fry for 4-5 minutes.
5. Season, then stir through the parsley.
6. Divide between two bowls and serve topped with a poached egg.