Tag Archives: fresh sage

Homemade Sausage and Egg Muffins With Mushrooms

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A little weekend treat!

These keep the energy levels up when we are having a full on day running around the boys sporting commitments!

The boys version omits the mushrooms and the gluten free option omits the muffin but adds a sliced avocado, sometimes I really don’t mind having Coeliacs!

Makes 8.

Ingredients

300g minced pork

1/4 onion, peeled

good pinch of chopped fresh thyme

good pinch of chopped fresh sage

salt and pepper

8 muffins, toasted

30mls oil

16 medium mushrooms sliced

8 eggs

Method

Tip the meat into a mixing bowl, season really well.

Process the onion and herbs and add to the meat, mix well, using your hands is ideal.

Form into 8 flat, thin patties.

Heat a large frying pan, add the oil and cook the mushrooms. Set the mushrooms aside.

Cook the patties in the pan and then draw them to the side, heat the egg rings, if using, and cook the eggs.

Return the mushrooms to the pan while the eggs cook to warm through.

Top the base of the muffin with mushrooms, add the pattie and egg and finish with the lid of the muffin.

Herbed Potatoes with Parmesan Cheese

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Sometimes the garlic and rosemary version of these doesn’t go with the main dish, that’s when I change to this option.

Serves 6-8.

Ingredients

1.5kg potatoes, cut into 1cm cubes

1-2 tablespoons olive oil

1 tablespoon fresh sage, chopped

1 tablespoon fresh oregano, chopped

1/2 tablespoon fresh thyme, chopped

salt and pepper

30 g finely grated Parmesan

Method

Preheat the oven to 200 degrees Centigrade.

Line two or three baking sheets with baking parchment.

In a large bowl combine the potato cubes, oil, herbs, salt and pepper.

Pour onto the trays and spread out into a single layer.

Bake in the oven for 15 mins, remove turn the potatoes over and return to the oven.

Bake for 15 mins again and again, turn the potatoes over.

Cook for a further 10mins, remove, turn the potatoes over and sprinkle with Parmesan.

Return to the oven for 5-10 mins until the cheese is crispy.

Hasselback Potatoes

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Sometimes the simplest things are the tastiest.

Baby potatoes with sage, oil, salt and pepper, delicious! Perfect too if you have the oven on for a roast, then your potatoes can roast at the same time, easy and efficient.

Any leftovers are great the next day for breakfast, slice through, fry the slices to heat through and pop and egg on top.

Serves 6 as a side.

Ingredients

24 baby potatoes

24 sage leaves

olive oil to drizzle

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take each potato and slice very finely, avoid cutting all the way through but you need to be as close to the base as possible to allow the potato to fan out.

Pop the sage leaf in the middle cut. Set aside on your baking sheet.

Drizzle a little olive oil over each potato and rub in.

Season with salt and pepper.

Roast in the oven for 40 mins until the potatoes have sprung open and are cooked through.