Sage pork breakfast patties with spinach and eggs
Homemade sage and fennel pork patties with wilted spinach and a runny egg. A proper cooked breakfast.
- Time25 min
- LevelEasy
- Costabout £1.40 a head
Ingredients
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Method
- 1
Mix the pork, sage, fennel seeds, paprika, half a teaspoon of salt and plenty of pepper. Shape into 8 thin patties.
- 2
Heat half the oil in a large frying pan. Fry the patties for 4 minutes on each side, until deep golden and cooked through.
8 min - 3
Lift the patties onto a plate and keep them warm. Fry the tomato halves in the same pan for 3 minutes.
3 min - 4
Add the spinach to the pan and stir for 1 minute until it wilts.
- 5
Fry the eggs in the remaining oil in a second pan until the whites are set and the yolks are still runny.
- 6
Serve the patties with the tomatoes, spinach and eggs.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.