Eggs are amazingly versatile - featuring in dishes from breakfast to dinner, from sweet to savoury. They can be eaten (or drunk) cooked, raw, hot or cold. Not to mention their high protein content and health benefits (providing you consume more of the white than the yolk).
This breakfast served in a pan is perfect for large groups of people and never fails to impress! The best thing about it is that you can literally add anything you have in the fridge – the best way to use up all your leftovers.
Best Leftovers Breakfast
400g Potatoes, skinned and cubed
400g Tomatoes, skinned and roughly chopped
250g Bacon, chunks
200g Beef Cocktail Sausages
1 Yellow Pepper, sliced
1 Onion, diced
1 Garlic Clove, minced
2 Tbls Tomato Paste
125ml Vegetable Stock
1 tsp Basil, dried
1 tsp Chilli Flakes or Paprika
1 Tbls Sugar
Salt & Pepper
200g Mini Tomatoes
40g Grated Cheddar
6 XL Eggs
Chives for garnish
How to make it
Boil or fry Potato cubes until almost soft, set aside.
Fry Bacon and Sausages until just browned but not cooked, set aside.
Fry Onion, Garlic and Yellow Pepper until soft.
Add chopped Tomatoes, Tomato paste and Stock.
Season with Dried Basil, Chilli, Sugar, Salt & Pepper.
Pre-heat oven to 180ºC.
Add potatoes, cover and cook for 10 minutes.
Add Bacon & Sausages.
Spoon mixture into a shallow large greased pan. (It has to be oven proof.)
Top with grated cheese.
Place Mini Tomatoes on top.
Make 6 little holes, and break an egg into each.
Bake for 20 – 25 minutes (or until the eggs are to your liking).
Garnish with chopped chives.
Serve with toast or a crispy French loaf to mop up all the juices!
- Use the tomato & potato mix as a base for the dish, and add whatever else you have or feel like.
- Drizzle the eggs with some olive oil so that they don’t dry out in the oven.
- Add veggies like Mange Tout and Green Beans for some crunch.
- Break eggs into a cup before adding it to the dish – you’ll avoid biting into an egg shell or spoiling everything with one rotten egg.