Name: Spinach, leek and sausage bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 2 leeks, thinly sliced; 200g cup mushrooms; 2 garlic cloves, thinly sliced; 36.40 gm olive oil; 500g pkt Pork Calabrese Sausages; 80g baby spinach leaves; 60ml cream; 4 Free Range Eggs; 30.00 ml finely grated parmesan; Chopped chives, to serve; Thinly sliced long red chilli, to serve; Sliced Stone Baked White Sourdough Vienna, toasted, to serve

Spinach, leek and sausage bake

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Try this versatile and tasty sausage and egg tray bake for any meal!

Ingredients:

2 leeks, thinly sliced
200g cup mushrooms
2 garlic cloves, thinly sliced
36.40 gm olive oil
500g pkt Pork Calabrese Sausages
80g baby spinach leaves
60ml cream
4 Free Range Eggs
30.00 ml finely grated parmesan
Chopped chives, to serve
Thinly sliced long red chilli, to serve
Sliced Stone Baked White Sourdough Vienna, toasted, to serve

Instructions:

Preheat your oven to 180C. Toss leek, mushrooms, garlic, and half of the oil in a large baking dish. Roast for 20 minutes or until the leek is tender.
Next, warm the rest of the oil in a spacious frying pan. Sear the sausages, flipping occasionally, for 5 minutes or until golden brown on all sides.
Combine spinach with leek mixture, make 4 indents in the mixture, crack an egg into each indent, drizzle with cream, top with sausages, sprinkle with parmesan, season, and bake for 15 mins until eggs are cooked and sausages are done.
Garnish with fresh chives and sliced red chili. Serve alongside warm crusty bread.

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