Breakfast Sausage and Thyme Omelette

Sausage and Thyme Omelette

Wow, two in a row here I think everyone. Stuck for breakfast ideas, I once again found myself rummaging through the fridge/freezer for inspiration and found some frozen sausages. The quick addition of some shallots, and some mini bell peppers and thyme from the garden and ‘voila’, sausage and thyme omelette.

These were Cumberland sausages which worked particularly well, being rich in herbs and flavouring but I’m betting good Italian or Toulouse varieties would be good too.

I won’t go into details here, it was only an omelette, but it’s simplicity itself really: just skin the sausages and break into small pieces and fry it off with a couple of sliced shallots and the peppers until cooked through. Season with salt and pepper and add the leaves from a couple of sprigs of thyme.

Beat four eggs and pour it in. Once the sides begin to appear cooked, finish it off under the grill for a few minutes until all the egg is set.

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And that’s it…I would use butter ordinarily, but the calorie count would have taken a battering and to be honest, it was none the worse without it.

Made a lovely breakfast with a decent pot of coffee and some Wilkin & Sons brown sauce.

Sausage and Thyme Omelette

Singapore Style Noodles

South Asia meets East Asia in one of my favourite stir fry dishes. Rice noodles are cooked with curry spices and chilli for a kick.

Apparently, this dish originates out of Hong Kong and isn’t entirely accurate as Singapore has many noodle dishes and in any case is unknown in the country. I love it though and providing you don’t go mad with the oil, is healthier than its flavour suggests.

Serves 2. Prep and cooking time 15 minutes (Dan).

Ingredients:

  • 150g Vermicelli rice noodles
  • 1 chicken breast, finely sliced
  • 50g lean cooked ham cut into thin batons
  • 100g prawns
  • 1 small (or half a larger) red pepper & green pepper, finely sliced
  • 1 small onion finely sliced
  • 1 large garlic clove, finely chopped
  • 1 thumb sized piece of ginger, grated
  • 1 tbsp groundnut oil
  • 1 tbsp oyster sauce
  • 1 tbsp curry power
  • 1 red chill, finely chopped
  • 2 spring onions, sliced
  • Soy sauce

Get your favourite knife out and prepare all the ingredients beforehand. You’ll need to do this as it cooks quickly!

Start by cooking the noodles as instructed. Once done, drain in a sieve and cool under a running tap until cold. Drain thoroughly and add a little oil (so they won’t stick)

Add the oil to the wok and heat until smoking. Put in the ham and brown for a minute followed by the onions, peppers, garlic, chilli and ginger for a minute more, with a good splash of soy sauce.

Add the chicken and prawns and stir until cooked, keeping the heat on.

Once done, sprinkle over the curry powder and the oyster sauce. Stir in the noodles and continue for a minute or two more to heat through.

Serve it up with the chopped spring onions on top. Taste and add a little more soy sauce if necessary.

Great with a Tiger Beer!

Singapore Style Noodles