Well if you want the weekend brunch dish sent from heaven this is for you! Crispy potatoes, fennel spiked sausage and lovely baked eggs. All you need to add is some ketchup (we love this one) and some warm sourdough bread – if you live near a Gail’s bakery – the rosemary and potato sourdough is especially good with this dish (also available in selected Waitrose stores now)
It’s best to use pre-cooked and cooled potatoes for this dish – they just sauté so much better. We had leftover new potatoes (don’t worry about the skins) and leftover sausages to make this dish. We simply sautéed the sausage with 2 teaspoons of crushed fennel seeds, added the diced new potatoes and some green onions and let them cook through.
Next we cracked eggs into the pan, added a sprinkle of mozzarella (had some in the fridge – you don’t need it particularly) and placed under a pre-heated grill for a few minutes. You don’t need to grill the dish if you prefer not too – the eggs will cook through in the pan over the heat. Garnish with a few chives and add salt and pepper as you wish. So delicious on a lazy weekend morning!