This sunny breakfast skillet recipe is the brekkie of champions.
If you’ve been looking for a hearty breakfast or brunch dish that’ll fill you up before a long hike then search no more. This sunny breakfast skillet recipe is a filling mix of meat, eggs and vegetables that’ll keep you going all day.
Ingredients (serves 4)
500g diced potatoes
1tbsp olive oil
5 rashers streaky bacon
5 pork chipolata sausages
8 cherry tomatoes, halved
Half ciabatta loaf, cubed
4 large eggs, lightly beaten
100g Rachel’s Greek-Style Natural Yogurt
Salt and pepper to taste
Method
Preheat the grill on high setting. Begin by cooking the potatoes.
Heat a little olive oil in a cast iron or non stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and brown, this could take up to 10 minutes. Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes.
Mix together the eggs and yoghurt, season with salt and pepper.
Pour the egg mixture into the pan and continue over high heat until the pan is sizzling and bubbling.
Transfer the pan to the grill and cook until golden brown and the egg has set.
Serve immediately with hot buttered toast.
Recipe courtesy of Rachel’s Organic
