Publications
Partners
A quick and tasty meal for a family of four.
Makes 4 generous portions
Preparation time: 25 minutes
Cooking time: 40 minutes
Oven temperature: 180°C
- 9 baby potatoes
- 15ml oil
- 12 chipolata pork bangers
- 4 small baby marrows, sliced
- 1 small red onion, thinly sliced
- 60ml chopped flat-leaf parsley
- 4 extra-large eggs
- 250ml cream
1. Preheat the oven. Cut the potatoes into 5mm-thick slices and boil in salted water until cooked. Drain and season with salt and pepper. Heat the oil and fry the sausages until golden brown and cooked through. Remove from the pan and then flash-fry the baby marrows. Remove from the pan and place in an ovenproof dish (20 x 25cm) with the sausages, potatoes, red onion and parsley.
2. Whisk the eggs and cream, season with salt and pepper and pour over the sausage mixture. Bake in the oven for 30 minutes or until golden brown and done.
