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Spiced egg hotch potch
A great brunch for those overnight guests! Serve with potato waffles.
What you need
- 3 tsp vegetable oil
- 1 small onion, peeled and chopped
- 1-2 tsp chilli powder
- 1 tsp worcestershire sauce
- 175 g chorizo sausages, sliced
- 4 medium eggs
- 6 tsp single cream
- 3 tsp fresh coriander, chopped
- seasoning
- 100 g canned red kidney beans, drained
Method
Heat the oil in a pan. Add the onion, chilli and Worcestershire sauce. Cook for 2-3 min until softened.
Add the sausage and cook for 5 min, stirring constantly.
In a jug, beat together the egg, cream, coriander and seasoning. Add the mixture to the saucepan with the beans. Cook over a low heat for 3-4 min until just beginning to thicken or 'scramble'. Serve immediately.
Serving suggestion
Serve on potato waffles and sprinkle on grated cheese.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1531 | 1028 | 10475 | 8350 |
| Energy (kcal) | 366 | 245 | 2500 | 2000 |
| Protein (g) | 19.3 | 12.9 | ||
| Carbohydrate (g) | 7.52 | 5.05 | 345 | 275 |
| Fat (g) | 28.5 | 19.1 | 95 | 70 |
| Fat (saturated) (g) | 9.87 | 6.63 | ||
| Fibre (g) | 2.16 | 1.45 | ||
| Sodium (mg) | 763 | 512 | ||
| Salt (equivalent) (g) | 1.91 | 1.28 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 122 | 82.6 | 800 |
| Vitamin B-12 (µg) | 1.45 | 0.97 | 1 |
| Vitamin B-6 (mg) | 0.37 | 0.25 | 2 |
| Vitamin C (mg) | 1.98 | 1.33 | 60 |
| Vitamin D (µg) | 30.5 | 20.5 | 266 |
| Vitamin E (mg) | 1.37 | 0.92 | 10 |
| Zinc (mg) | 2.39 | 1.60 | 15 |
| Calcium (mg) | 45.2 | 30.4 | 800 |
| Folate (mcg) | 38.6 | 25.9 | 200 |
| Iron (mg) | 1.89 | 1.27 | 14 |
| Magnesium (mg) | 24.1 | 16.2 | 300 |
| Niacin (mg) | 2.78 | 1.87 | 18 |
| Pantothenic acid (mg) | 1.19 | 0.80 | 6 |
| Riboflavin (mg) | 0.42 | 0.28 | 1.6 |
| Phosphorous (mg) | 190 | 127 | 800 |
| Thiamin (mg) | 0.38 | 0.25 | 1.4 |
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