SERVES

4

Pork, Leek and Mushrooms with Baked Eggs

INGREDIENTS

1 packet of Mallon’s Low Fat Pork and Leek sausages, each sausage cut into 4 pieces.

Low cal olive oil spray

125g mushrooms, sliced

1/2 leek, washed and chopped

1 large handful of baby spinach leaves

4 large eggs

120ml skimmed milk

30g Gruyere cheese, grated

Salt and freshly ground black pepper

A small handful of finely chopped parsley

METHOD

You will need four small individual earthenware dishes

Pre heat oven to temperature 200oC/ gas 6.

Heat a large frying pan and spray it with oil, gently fry the sausage pieces until completely cooked. Remove and keep warm while you respray the frying pan with oil and quickly fry the sliced mushrooms and chopped leeks until soft and golden, remove and keep warm. Respray the pan and fry the spinach until it wilts, remove the spinach from the pan and squeeze the excess water from the leaves.

Spray the earthenware dishes and divide the sausage pieces, mushrooms , leeks and spinach into the bottom of each dish. Crack an egg into each dish and top with a little milk and sprinkle with gruyere cheese. Season with salt and pepper before setting into a hot oven. Bake for roughly 10 minutes until the egg white has set but the yolk is still soft. Serve immediately.