Full Spanglish Breakfast

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

Ingredients:

500g new potatoes, quartered

2 tbsp olive oil

2-3 spicy vegetarian sausages

100g mushrooms, sliced

handful chopped parsley

2 eggs

Method:

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.

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