Scrambled eggs, cumberland sausage and vine cherry tomatoes

Sunday is probably the only day of the week that I get a free morning. A morning to experiment with left overs in the fridge or get fresh ingredients from the butcher or Raoul’s, my local deli. Yesterday, I got up fairly early feeling like some scrambled eggs on toast. Scrambled- like like my mummy used to make for me, so I went to the green grocers, bought some fruit and vine cherry tomatoes, then headed over to the butcher’s shop. He had these fairly large pork cumberland sausages that he suggested, so I bought a few and they were absolutely lovely. Last stop was baker and spice, the bakery with the freshly baked loaves of bread and I was ready to go!

This was the end result…

Scrambled eggs on seared baguette slices, pork cumberland sausage and fresh fruit

Rewind a few minutes before this and here’s what I did.

I used:

3 eggs

1/2 a baguette

cherry tomatoes on the vine

2 kiwis

1 orange

fresh/ dried parsley flakes

2 tbs milk

2 knobs of butter

salt and pepper to taste

To begin, cut up the orange into quadrants and slice the kiwis then place in a covered bowl in the fridge so they are nice and cold.

IMG_8581  IMG_8582

Place the  cumberland sausage in a frying pan with a few drops of olive oil and allow to cook through for 10 minutes on a low heat, turning it around when browned on each side.

Next, introduce the vine tomatoes to the pan and leave for a couple of minutes to soften them. Sprinkle a bit of salt and pepper over them to season.


Heat your grill and with the juices from the cumberland sausage, dab and sear the baguette slices in the frying pan on one side for 30 seconds then place in the grill. Switch off the grill and allow the heat warm the bread.


When you are happy with the sausage, place in the oven to keep it warm and still slightly cooking.

Crack 3 egg whites and 2 yolks into a bowl and unevenly stir/ (very lightly) whisk then season with parsley, salt and pepper.

In a saucepan, lubricate with a knob of butter then stir in the egg mixture continually, from the edge of the pan to the middle.


Continue to stir and when it coagulates a bit, remove from the heat and keep stirring.

Continue this process then add another knob of butter, 1 egg yolk, 2 tbs of milk, salt and pepper then remove while still very moist and switch off the knob.


The heat from the saucepan will keep cooking the eggs so get the baguette slices from the oven and you’re ready to plate the food.



Hope you enjoy trying this out,



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