Serves: 4
| Ingredients: |
|
| 3 | ESKORT Breakfast Sausages, chopped |
| 200 g | ESKORT Diced Bacon |
| 3 | small sweet potatoes, peeled |
| 4 | small beetroot, peeled |
| 4 | eggs |
| 1 | onion, chopped |
| 40 g | rocket |
| 80 ml | spring onion, chopped |
Method:
Chop the sweet potatoes & beetroot into small pieces. Put into a small pot, cover with water and boil on high for 8 - 10 minutes until the pieces are soft.
Fry the onion for 2 minutes. Add the Bacon and fry until crispy. Set aside.
Fry the Breakfast Sausages until browned. Chop into pieces and set aside.
Add the cooked ingredients together in a pan, add the sweet potatoes and beetroot and stir together.
Create 4 openings for the eggs.
Crack the eggs into the openings and fry until cooked.
NOTE: If the eggs are not cooking through evenly, try adding 30 ml of water to the pan and covering it with a lid or plate – the steam will cook the top of the eggs while the heat from the pan cooks from the bottom!
This recipe is Banting friendly.
