Sunny Breakfast Skillet. Serve up a delicious weekend brunch all in one pan.
Cooking & preparation time: 20 minutes
- 500g diced potatoes (we used parmentier 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
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.