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.
20 mins
Serves 2
Easy
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.
