Serve up a delicious brunch all in one pan with this quick, healthy and satisfying Sunny Breakfast Skillet recipe.
Serves: 4
Cooking time: 20 minutes
What you’ll need:
- 500g diced potatoes (we used parmentier potatoes) 1 tbsp 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 & pepper to taste
What to do:
- Pre-heat grill on high setting
- Begin by cooking the parmentier potatoes using the packet instructions
- 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 yogurt, 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 by Rachel’s