© Photography by Steve Baxter
Courgettes, peppers, sliced Herta Frankfurter Classics and finely sliced potatoes are topped with beaten eggs and cheese, cooked until set and golden brown on top. This will be equally delicious hot or cold making it a really useful family recipe.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
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Method |
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175g (6oz) cooked new potatoes, roughly sliced
2 tbsp olive oil
1 medium onion, finely sliced
350g pack Herta Frankfurters Classics, chopped
1 large courgette, finely sliced
1 small red pepper, deseeded and sliced
6 large eggs, beaten
115g (4oz) mature Cheddar cheese grated
To serve:
green salad
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Preheat the grill to medium. Heat the oil in a medium frying pan and fry the onion and frankfurters until cooked through. Add the courgette and red pepper and cook for a few minutes.
Add the potatoes to the pan and gently mix the ingredients around.
Pour over the beaten egg, cover and cook over a low heat for about 15 minutes until the egg is set. Tilt the pan during cooking to tip the runny egg to the sides.
Top with the grated cheese and place under a pre-heated medium grill until golden and bubbling.
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