If you like a bit of Spanish sausage this one is perfect for you. It’s basically a one-tray breakfast that everyone can dig into. The chorizo gives this dish all its flavour but if you prefer normal sausages, feel free to swap them.
Reduced-carb
Prep: 10 mins
Cook: 30 mins
Ingredients
- 4 chorizo sausages, cut into ?2cm chunks
- 2 tbsp coconut oil
- 300g kale, stalks removed
- 500g chestnut mushrooms, brushed clean and roughly chopped into quarters
- 8 eggs
- 5 spring onions, finely sliced
- 65ml double cream
- 25g parmesan, grated
- Small bunch of chives, finely sliced
Equipment
- 23 x 18cm baking dish
Method
Preheat your oven to 190ºC (fan 170?/gas mark 5).
Place the sausages into a dry frying pan over a medium to high heat. As the sausages begin to fry, the fat will run out of them. Cook the sausages for about 5 minutes, or until they are golden brown and almost cooked through.
Melt 1½ tablespoons of the coconut oil in a second saucepan over a medium to high heat. When it is hot, add the kale and mushrooms and cook, stirring regularly for about 7 minutes, or until the kale has wilted and the mushrooms are almost cooked through.
Use the remaining coconut oil to grease the baking dish and then place the chorizo sausages, kale and mushrooms in the dish, mixing it all up. Make eight small indents in the mixture and crack the eggs directly into the holes. Sprinkle the spring onions over the top.
Pour the cream over the mixture, sprinkle over the parmesan and slide the dish into the oven to bake for 15 minutes.
Remove the bubbling dish from the oven, sprinkle with chopped chives and serve straight out of the baking dish.
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