Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1/3 cup parsley leaves, roughly chopped
- 1 cup pure cream
- 250grams short cut bacon*
- 60grams baby spinach leaves
- 420grams chicken rocket & parmesan sausages
- 2teaspoons olive oil
- 6 eggs
- 1/2 cup tomato chutney
- 6 jumbo crusty lunch rolls
Method
Step 1 of 4
Preheat oven to 160°C. Heat oil in a non-stick frying pan over medium heat. Cook sausages, turning often, for 8 minutes or until golden and cooked through. Transfer to a board and cut sausages lengthways through centre to open flat. Return to pan and cook for 1 minute or until golden. Transfer to a tray in oven to keep warm.
Step 2 of 4
Cut bacon into large pieces and add to same pan. Cook, turning often, for 5 minutes or until golden. Transfer to the tray in oven to keep warm.
Step 3 of 4
Preheat grill to high. Whisk together eggs, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture into frying pan. Cook for 2 minutes or until just beginning to set. Drag cooked egg from the edges into centre of pan. Tilt pan to allow uncooked egg to flow to side of pan. Cook for 2 minutes. Transfer to grill and cook for a further 2 minutes until just set. Place on a board. Cut into 6 pieces.
Step 4 of 4
Split rolls in half and grill until toasted. Place spinach, omelette, sausage, bacon and a dollop of chutney on roll base then cover with roll top. Serve.
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