Chipolatas and Breakfast Veggies
2023-01-17- Cuisine: English
- Course: Breakfast
- Skill Level: Beginner
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- Servings: 2
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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Ingredients
- 2 small Potatoes, peeled and cut into 1/2 inch chunks
- 1 Actifry spoon Olive Oil
- 1/2 small Onion, sliced into rings 1/4 inch thick
- 1 teaspoon Provencale Herbs or mixed Herbs
- 8 button Mushrooms, cleaned dried and quartered
- 2oz Bacon, sliced into strips
- 4 chipolatas (or skinny sausages, or in the US, breakfast links)
- 2 medium tomatoes, cut into 1/2 inch chunks
- 2 eggs
Method
Step 1
Wash, drain and dry the potato chunks, and place in the Actifry with one spoon of oil poured over the top. Cook for 10 mins
Step 2
Separate the onion into individual rings and arrange over the potatoes. Cook for 5 mins
Step 3
Add the herb mix and mushrooms. Sprinkle the second spoon of oil over the mixture. Add the chipolotas (skinny sausages or breakfast links). Cook 10 mins
Step 4
Add the bacon. Cook 5 mins
Step 5
Add the tomatoes and cook for the final 5 mins. While the tomatoes soften, cook the eggs in a separate pan (fry for 4 mins on a low heat, covered)
Step 6
Season to taste (be careful if the bacon is salty). Serve the veggie and chipolata mix with the egg