4 leftover roast potatoes, cut into bite-size chunks
4 leftover cooked chipolatas, cut into bite-size portions
fresh bread and brown sauce, to serve
Heat oven to 180C/160C fan/gas 4.
First of all, beat the eggs with a whisk
in a bowl, then whisk in the soured
cream and seasoning. Heat a non-stick
pan, add the oil, then fry the bacon
and mushrooms until caramelised and
cooked through. Towards the end, toss
in the leftover sausages and roast potato
chunks and allow them to heat up in the
pan alongside the bacon and mushrooms.
Tip the contents of the pan into a small,
lightly greased roasting tin, then pour
over the egg mixture. Bake until the egg
has risen slightly and set. Serve with
fresh bread and brown sauce (or tomato
sauce to add a splash of colour).