Tuesday, April 1, 2014

Baked Egg and Sausage Buns

This recipe was inspired by one in a Weightwatchers cookery book though now that they've changed the way the Points are calculated I couldn't tell you how many it works out as.... but it's not specifically intended as 'diet food'. Instead, this is a quick and filling brunch recipe that is easy to make but just a little bit different.

You need one crusty bread roll per person- you could make your own, but I bought these fresh from the local bakery. Using a knife, cut a circle in the top then use a teaspoon to scoop out a little of the middle. Preheat oven to 180C.

You can spread a little butter or onion chutney in the hole or leave it plain, then fill with ready-to-eat cooked cocktail sausages. You could also cook a couple of sausages and cut them into bite-sized pieces.

Crack an egg carefully into the top and bake in the oven for 10-15 minutes until the white of the egg has cooked.

Serve and enjoy - the yolk of the egg is still runny and the egg softens the inside of the bread roll a little, and the sausages are a treat when you get to the bottom. These made a great brunch!


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