- 4
Ingredients
- 8 free range or organic eggs
- 4 tablespoons olive oil
- 1 onion, sliced
- 150 g (1 cup) potatoes, peeled and diced
- 100 g (1/2 cup) smoked bacon lardoons (thick-cut bacon)
- 4 sausages, cut into 2 cm (3/4 inch) pieces
- 8 cherry tomatoes, halved
- salt and freshly ground black pepper
Preparation
Step 1
This recipe is just superb for when you are cooking brunch for a large number. It will take you about 20 minutes to prepare, but once it is cooked, it can be left to sit in a preheated oven while you get the coffee made.
1. Crack the eggs into a large bowl, season with salt and freshly ground black pepper and whisk lightly.
Place a 30cm frying pan (12 inch skillet) over a medium heat and pour in 3 tablespoons of the olive oil. When the oil is hot, add in the onions and potatoes, reduce the heat and allow them to cook for 10 minutes, stirring every few minutes.
Once the potatoes and onions are cooked, add them into the bowl of whisked eggs, season with salt and pepper and mix together.
Put the frying pan back over a low heat add another tablespoon of olive oil, and tip in the sausages and smoked bacon lardoons and cook for 5 minutes. Add to the egg mixture.
Place the frying pan back over the low heat, add another tablespoon of olive oil. Pour in the egg mixture. Leave to cook for about 10 minutes or until the egg mixture has set.