• Heat the oil in a large pan to a moderate heat
  • Add the mushrooms, peppers and spinach to the pan and stir fry
  • In a bowl whisk together the eggs and milk with a little salt and pepper and set aside
  • Add the cooked sausages to the pan to heat through
  • Once the vegetables are ready and the sausages heated, pour in the egg mixture
  • Slowly stir until the eggs are cooked through
  • Service with thick cut toast

Tip – Garnish with some finely diced chilies to add some heat to the dish!


Serves 2

  • 2 Rudd’s Butcher Style Sausages – Cooked and sliced
  • 4 Eggs
  • 50ml of Milk
  • 2 Handfuls of Spinach – Washed
  • 1 Red Pepper – Washed and Diced
  • 5 Mushrooms – Washed and Sliced
  • Salt and Pepper
  • Teaspoon of Oil


2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse