Fried Eggs and Sausage Granola

I don’t doubt that many of you reading this might be thinking that I have lost the plot a bit. Certainly a crumbly fruit ‘n’ nut based cereal isn’t the most obvious pairing for a sausage, but believe me, cereal used with savoury dishes work bizarrely together. If you are a fan of bacon and maple syrup or my poached eggs with parmesan crumbed tomatoes, I am pretty confidant you will like this too!

Fried Eggs and Sausage Granola, Tess Ward, Breakfast, Eggs, Healthy, Light

Picture this…. Crisp fried sausage with garlic, toasted cereal and spices, glazed in balsamic and served with ripe little tomatoes and a large fried egg. A wonderful combination of smokey, sweet, nutty and crunch to compliment a molten yellow yolk and the sweet pop of tomato freshness.

Fried Eggs and Sausage Granola, Tess Ward, Breakfast, Eggs, Healthy, Light

The way to make the dish work is by squeezing the sausage meat out of its casing into little pieces and pan frying with garlic and spices until crisp. Then the muesli is added to soak up that sausage flavour. The final part is glazing the toasted mixture in honey and balsamic, which when cooked, sticks to it, in a wonderful coating.

The great thing about this dish is that because you have the granola, there is no need for bread. So it is certainly a lighter way to enjoy sausages. Of course if you want it to go further, I would recommend adding 1/2 avocado to each portion, under the egg. This will add a lovely smoothness and contrast of texture to the dish.

Fried Eggs and Sausage Granola, Tess Ward, Breakfast, Eggs, Healthy, Light

I have to say, having made it a couple of times, it has got me hook line and sinker. There is no heavy feeling like I get after eating egg in toast, and it is ram packed with flavour. I’d also certainly say this little number is a good representation of my penchant for creating novel and exciting dishes. I believe that food can be delicious, nutritious and different to the norm, yet be made with as much ease as the standard daily dishes we refer to time and time again.Fried Eggs and Sausage Granola, Tess Ward, Breakfast, Eggs, Healthy, Light

As anyone with my book will know, for me, quick cook recipes are essential. So, I have also created this dish with that in mind, for the days we are rushed and less inclined to fuss about with food.

I hope it also reassures you to that this recipe literally takes no longer to make then it does to fry a few streaks of bacon. You can also fry the egg in the granola pan straight after… hella yes to this one pan wonder.

Fried Eggs and Sausage Granola Recipe

Opt for a good quality sausage, like a Toulouse or a Cumberland. I used one large one from my butcher. By all means you can also try a chorizo sausage, or a lamb merguez, if you fancy some spice

Serves 2

  • 1/3 cup muesli, I used Dorset Cereal
  • 2 good quality sausages
  • 1 clove garlic, crushed to a pulp
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • a pinch of sea salt and a good grinding of black pepper
  • 2 eggs
  • 2 tablespoons olive oil
  • a handful of cherry tomatoes, chopped
  • optional for serving : 1 sliced avocado, 50 soft goats cheese, fresh cress

 

Method

Place your frying pan on the stove, over a high heat. Squeeze the sausage out of its casing and straight into the pan in little chunks. Fry the little sausage pieces in the pan, using a wooden spoon to break them up into small 2cm sized bits.

Once the sausage is starting to golden, add the garlic, paprika and dried thyme. Mix the garlic, paprika and herbs into the minced sausage, so it is well combined. When the sausage is a nice golden, turn it onto a plate.

Add the frying pan back to the heat with the muesli and continue to fry in the sausage juices. If the pan is looking a little dry, add a dash of olive oil. Once the muesli is looking toasted, add the sausage back to the pan with it.

Mix the balsamic and honey together in a cup with a pinch of sea salt. Make sure the pan is still on a really high heat when you add the balsamic mixture to the pan. Use your spoon to evenly coat the little crumbs of mixture in the sticky juices. After a minute reduce the heat and cook only until the crumbly granola is looking golden and is no longer wet. It will remain a little sticky until it drys, then it should be crispy.

Turn the granola onto a plate and wipe the pan clean. Return it back to the stove, over a medium heat and add the olive oil. Gently crack in both eggs and fry until the whites are just set. You can flip them, for the final 20 seconds, if you want them over easy.

To serve, place a mound of the granola on a plate, top with a fan of avocado (if using) and a fried egg. Scatter over the cherry tomatoes and finish with any other additions you fancy. A sprinkle of cress, or a few blobs of soft goats cheese.

Enjoy immediately.

 

 

 

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