Friday, 13 January 2017

*Sunny Breakfast Skillet

There's nothing quite like a delicious fry up on a Friday morning, heck, why not fry another one up for Saturday brunch maybe? Eggs are a great source of B Vitamins, protein and anti-inflammatory omega 3 fats, the explosion of flavour is a bonus. This sunny breakfast skillet is nutritious, takes just 20 minutes to make and of course is a good breakfast option. Rachel's greek style yoghurt makes this gorgeous fry up fluffy and creamy, a true work of art that's almost too pretty to eat. 


Serves: 4                                                                            Cooking & preparation time: 20 minutes 

Ingredients: 

500g diced potatoes
1 tbsp olive oil
5 rashers streaky bacon
5 pork chipolata sausages
8 cherry tomatoes
Halved Half ciabatta loaf
Cubed 4 large eggs
Lightly beaten
100g Rachel’s Greek Style natural yogurt
Salt & pepper to taste

Method: 

1.Pre-heat grill on high setting
2.Begin by cooking the parmentier potatoes using the packet instructions
3.Heat a little olive oil in a cast iron or non stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and brown, this could take up to 10 minutes
4.Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes
5.Mix together the eggs and yogurt, season with salt and pepper
6.Pour the egg mixture into the pan and continue over high heat until the pan is sizzling and bubbling 7.Transfer the pan to the grill and cook until golden brown and the egg has set
8.Serve immediately with hot buttered toast


Rachel's organic yoghurts are absolutely delicious and great to use in your cooking. 

Nokhuthula xo
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