Yield: 2 servings
|4||Thomas Walls Pork Sausages; grilled and sliced|
|220 grams||Potatoes; peeled, chopped and|
|; cooked (8oz)|
|2||Leeks; trimmed and thinly|
|3||Eggs; (size 3), beaten|
|Salt and black pepper|
|50 grams||Cheddar cheese; grated (2oz)|
Heat the oil in a non-stick frying pan, saute potatoes and leeks until softened.
Add sausage slices.
Beat together eggs, milk and seasoning.
Pour over sausages and cook gently, easing cooked egg mixture from the sides of the pan to allow uncooked mixture to take its place.
Sprinkle over cheese and brown under a preheated grill.
Serve immediately with salad and crusty bread.
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