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Chipolatas and Breakfast Veggies: Submitted by: Dawn | Date Added: 25 Sep 2011
Listed in: Breakfast *NEW*

For 2 people:
2 small Potatoes, peeled and cut into 1/2 inch chunks
1 Actifry spoon Olive Oil
1/2 small Onion, sliced into rings 1/4 inch thick
1 teaspoon Provencale Herbs or mixed Herbs
8 button Mushrooms, cleaned dried and quartered
1 Actifry spoon Olive Oil
2oz Bacon, sliced into strips
4 chipolatas (or skinny sausages, or in the US, breakfast links)
2 medium tomatoes, cut into 1/2 inch chunks
2 eggs

Cooking Instructions

1. Wash, drain and dry the potato chunks, and place in the Actifry with one spoon of oil poured over the top. Cook for 10 mins
2. Separate the onion into individual rings and arrange over the potatoes. Cook for 5 mins
3. Add the herb mix and mushrooms. Sprinkle the second spoon of oil over the mixture. Add the chipolotas (skinny sausages or breakfast links). Cook 10 mins
4. Add the bacon. Cook 5 mins
5. Add the tomatoes and cook for the final 5 mins. While the tomatoes soften, cook the eggs in a separate pan (fry for 4 mins on a low heat, covered)
6. Season to taste (be careful if the bacon is salty). Serve the veggie and chipolata mix with the egg

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Visitor Comments (1):

Delicious, absolutely succulent, healthy brekfast special. Use spicy sausages and it stimulates the palate even more. Fantastic start to a relaxed weekend!! Left by: apis (7 Oct 2011)


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