45 minutes
Father's Day Brunch Bowl
Serves: 4 PeopleTreat Dad to the ultimate comfort brunch this Father’s Day with a warming bowl of golden mustard potatoes, sizzling sausages, and tangy Vadasz Sauerkraut - all topped with a delicious Rich Yolk egg. It’s bold, no-fuss, and packed with flavour, just how Dad likes it.
Instructions
- - Step 1Boil the Potatoes – Pop your halved baby potatoes into salted boiling water and cook for 12–15 minutes until tender. Drain and set aside.
- - Step 2Roast with Mustard – In a large frying pan, heat olive oil over medium heat. Add the cooked potatoes, both mustards, a pinch of salt, and black pepper. Fry for 5–7 minutes until golden and crispy on the edges. Keep warm.
- - Step 3Cook the Sausages – While the potatoes are crisping, grill or pan-fry the sausages over medium heat until browned and cooked through, about 10–12 minutes.
- - Step 4Fry the Eggs – Heat a frying pan on medium to high. Add your St. Ewe Rich Yolk Luxuriously Large eggs and fry!
- - Step 5Assemble the Bowl – Spoon mustard potatoes into bowls, add sausages, a generous spoonful of Vadasz Sauerkraut, and top with a golden fried egg.
- - Step 6Finish & Serve – Sprinkle with chopped parsley, sprinkle some salt, and serve.
- - Step 7Bonus points if you bring it to him in bed or serve with a pint!
Ingredients
- 4 Rich Yolk Luxuriously Large Egg
- 150 grams Vadasz Sauerkraut
- 500 grams Baby New Potatoes Chopped
- 12 Jolly Hog Sausages
- handful Parsley Finely Chopped
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Wholegrain Mustard
- 1 tsp. Dijon Mustard
- pinch Salt
- pinch Black Pepper
