- January 2015
- Serves 2
- Hands-on time 25 min, grilling time 15-20 min
Enjoy a guilt-free fry-up for breakfast with our recipe that cuts the fat content down.
- 29g (7.4g saturated)
- 41.1g (2.7g sugars)
To cut the fat, we used leaner venison-mix sausages and parma ham instead of bacon, grilling rather than frying them. Rapeseed oil took the place of butter and we poached the eggs.
To poach 2 eggs at a time, bring a medium pan of water to a simmer, swirl with a spoon, then carefully slide the eggs into the vortex, one at a time. If they’re fresh, they should hold together and stay separate.
Poach the eggs up to an hour in advance, submerge in ice-cold water, then cover and chill. Reheat in simmering water for about 30 seconds.
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