Sometimes, only a proper full breakfast will do and this filling brings all the best bits together: sausage, egg & cheese wrapped up in the soft hug of a Povey’s oatcake.
Ingredients:
2 good-quality pork sausages
1 free-range egg
50g grated cheddar cheese
A splash of milk
Butter for frying
Salt and pepper to taste
Method:
Cook the sausages in a pan or under the grill until browned and cooked through.
In the same pan, fry the egg to preference: sunny-side up or with a runny yolk for extra indulgence.
Slice the sausages in half lengthways.
Lay the sausage slices down the middle of a warm Povey’s oatcake and carefully place the fried egg on top.
Sprinkle over a good handful of grated cheese and fold the oatcake gently over.
Caution:
If the yolk’s nice and runny (and let’s be honest, that’s the best way), be ready for things to get a little messy, but that’s all part of the fun! Best tackled with both hands and plenty of napkins nearby.
There’s something about biting into sausage and eggs wrapped in hot oatcake that makes everything feel right with the world. It’s simple, satisfying and proof that the best breakfasts don’t need fancy fuss.