John When you feel like a good hearty, hot breakfast or brunch on a Sunday morning, to have with your cappuccino or latte, then this is a good choice.
Combine egg, potato and sausage for breakfast and you can’t go wrong. The leek also adds a really nice flavour and element to the dish.
For me, this is extra special when served with your favourite tomato chutney – just delicious.
Add in some nice sour dough toast or good crusty rolls and this will be a wonderful way to start the day.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 Chorizo Sausages Sliced. Use spicy or mild chorizo depending on your preference
- 2 large potatoes peeled and thinly sliced
- 1 large leek thickly sliced
- 6 Eggs
- 1/2 cup Thickened Cream
Ingredients
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Instructions
- Preheat grill on medium.
- Heat a frying pan over high heat and cook chorizo in batches, turning, until golden brown. Transfer to a bowl and set aside.
- Cook potato in pan in batches for 3 mins each side or until golden and tender. Transfer to a plate and set aside.
- Cook leek in pan, stirring for 3 mins or until tender. Transfer to a bowl and set aside.
- Whisk eggs and cream in a bowl. Season with salt and pepper.
- Layer the chorizo, potato and leek into the pan. Reduce heat to medium low.
- Pour egg & cream mixture into the pan and cook for about 5 minutes or until golden brown underneath and almost set. Just make sure it is cooked underneath
- Transfer pan to grill and cook for about 5 minutes or until golden and cooked through. Again make sure it is cooked in the middle. Don't be too concerned to let it go a little darker brown on top. A little darker on top is better than undercooked in the middle. Remove from heat.
