Cooking Time: 15-20 minutes - Serves 2
A chock-full pan of pure goodness - protein, fibre and authentic flavours
Ingredients
1 x pack of HECK Chicken, Mushroom & Wild Rice Chipolatas
3-4 Large Eggs
125g Asparagus Tips
100g Garden Peas
100g Baby Spinach
175g Mushrooms, chopped
Knob of Salted Butter
Salt & Pepper to season
2 x Bread Rolls To Serve (Optional)
Method
- In a large hot frying pan add in the butter and allow to melt before adding in the HECK sausages and chopped mushrooms. Cook for a few minutes before adding in the baby spinach, garden peas and asparagus tips
- Make 3-4 wells in the softened greens and sausages then break in the eggs. Allow to cook for around 2 minutes before covering with a pan lid or plate. This will allow the eggs to steam and cook on top
- Season and serve.
- Dip some toast or bread rolls into the runny eggs yolks - Delicious!
| Nutritional Value: |
per 100g |
Per Portion |
|
Energy |
420kJ/100kcal |
412kJ/98kcal |
|
Fat |
4.6g |
4.5g |
|
of which Saturates |
1.7g |
1.6g |
|
Carbohydrate |
3.6g |
3.5g |
|
of which Sugars |
0.9g |
0.9g |
|
Protein |
10g |
10g |
|
Salt |
0.37g |
0.36g |