| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Walls |
2 |
servings |
INGREDIENTS
| 4 |
|
Thomas Walls Pork Sausages; grilled and sliced |
| 1 |
tb |
Oil |
| 220 |
g |
Potatoes; peeled, chopped and |
|
|
; cooked (8oz) |
| 2 |
|
Leeks; trimmed and thinly |
|
|
; sliced |
| 3 |
|
Eggs; (size 3), beaten |
| 2 |
tb |
Milk |
|
|
Salt and black pepper |
| 50 |
g |
Cheddar cheese; grated (2oz) |
INSTRUCTIONS
Heat the oil in a non-stick frying pan, saute potatoes and leeks until
softened.
Add sausage slices.
Beat together eggs, milk and seasoning.
Pour over sausages and cook gently, easing cooked egg mixture from the
sides of the pan to allow uncooked mixture to take its place.
Sprinkle over cheese and brown under a preheated grill.
Serve immediately with salad and crusty bread.
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