Sausages & Scrambled Eggs
Breakfast is the most important meal of the day, and nothing starts you off better than good ol’ fashioned scrambled eggs and a tasty snag.
what you need
- 1 pack Three Aussie Farmers Farmhouse Sausages
- 12 eggs
- 1 cup cream
- 2 Tbsp. butter
- 100g button mushrooms, sliced
- ½ green capsicum, chopped
- 100g cherry tomatoes, sliced
- 1 handful parsley, to serve
how to make it
- Cook sausages according to pack instructions, slice and set aside.
- In a bowl, whisk together eggs and cream, then season with salt and pepper.
- In a fry-pan over med-high heat, sauté mushrooms with 1 Tbsp. butter until golden. Remove from the pan and set aside.
- Add capsicum and sauté until it starts to soften, set aside.
- In a large fry-pan, melt remaining butter then add the eggs. Slowly move the eggs with a spatula to cook evenly.
- Once eggs have scramble and cooked, but still glossy, remove from the pan.
- Garnish with mushrooms, capsicum and tomatoes. Top with sliced sausage and sprinkle with parsley.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
