This super simple one pan breakfast prepared in a skillet starts with sausages and crispy potatoes and finishes with spinach and tomatoes. Created by popular Dalston brunch establishment Jones & Sons using Maille Honey Dijon Mustard, this breakfast dish has restaurant-quality that can be recreated at home.

Serves: 2

Preparation time: 5 minutes

Cooking time: 20 minutes

What You’ll Need:

• 1 tbsp oil for frying
• 4-6 good quality Cumberland sausages
• 150g pre-cooked new potatoes, halved
• 3 tbsp Maille Honey Dijon Mustard
• 150g baby spinach
• 8 cherry tomatoes kept on the vine
• 2 thick slices of sourdough bread
• Salted butter to serve
• Salt and pepper to season

What To Do:

• Heat the oil in a skillet pan or ovenproof frying pan over a medium heat. Add the sausages and fry for 10-12 minutes until evenly browned.
• Add the new potatoes and fry until they soften and begin to brown. Spoon in the Maille Honey Dijon Mustard and stir to coat the potatoes and sausages.
• Add the spinach to the pan, reduce the heat and let the spinach wilt. This will soak up the mustard and flavours of the pan.
• Heat the oven’s grill to a medium heat and in a baking tray, place the cherry tomatoes still on the vine and drizzle with a little olive oil. Season with salt and pepper, then place under the grill for 3-5 minutes until soft and the skin begins to blister. Remove from the grill.
• Toast the sourdough and spread on the salted butter. Place the tomatoes on the skillet and season with pepper.
• Serve on the table from the hot skillet. This super simple one pan breakfast prepared in a skillet starts with sausages and crispy potatoes and finishes with spinach and tomatoes.

Created by popular Dalston brunch establishment Jones & Sons using Maille Honey Dijon Mustard, this breakfast dish has restaurant-quality that can be recreated at home.