Big Farmer Brekkie.

🚜 2 slices of sourdough bread

🚜 1lb of breakfast pork sausage OR premade breakfast sausage

🚜 2 eggs (salt and pepper to season)

🚜 Mushrooms

🚜 Sauerkraut

🚜 Strawberry jam (or jam of choice)

🚜 Open 1lb of breakfast sausage and roll into flat circles (makes about 8). Heat a non-stick skillet over medium heat. Cook for 2-3 minutes per side: Turn the sausage occasionally to ensure even browning and cooking. Check for doneness, then place on plate with paper towel to let rest before serving.

🚜 Preheat the pan over medium heat. Add a little butter or oil to the pan.

Crack the egg into the pan and let it cook undisturbed until the whites are mostly set but the yolk is still runny (this typically takes 1-2 minutes). Once the edges are slightly brown, gently flip the egg using a spatula, being careful not to break the yolk. cook for another 15-30 seconds, or until the whites are fully set but the yolk is still runny. 

🚜 Preheat the pan over medium heat. Add washed mushrooms and sauté for about 8 minutes until desired look.

🚜 Toast 2 pieces of sourdough slices and add a strawberry preserves spread or your jam of choice.

🚜 Serve all ingredients together on a plate.