Breakfast

Eggs Bennie with Roast Garlic Sausages and Béarnaise sauce

1/4 cup Pumpkin – 2cm dice

¼ cup Onion - 2cm dice

2 Potato – 2cm dice

1/4 cup Garlic cloves - minced

1/4 cup Cabbage – chiffonade

1/4 cup Frozen peas

Sea salt & milled black pepper

20g Butter

15g Olive oil

10g Thyme

1 egg

2 cups Silver beet - chiffonade

In a preheated oven roast pumpkin, potato till a dark golden colour with ½ the butter and olive oil.
Using the butter and a frying pan sauté onion, garlic, cabbage, peas and thyme with the roasted vegetables and seasoning. Keep cooking till dark and mushy.
In a separate frying pan fry off the sausages and then the silver beet with a little olive oil, butter and seasoning.
Start the poached egg once you have finished step 3 and started plating. Be sure to drain the poached egg on paper so there is no excess water from poaching.
For plating use a pastry cutter to mould the bubble and squeak mix. Drain any excess liquid from the silver beet and place on top of the vegetables, finish with the 2 sausages, poach egg and Prep Kitchen Béarnaise.

Prep time: 10 Minutes Cook time: 40 Minutes Serves: 1 Adults

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