Serve up a delicious Sunday breakfast that will feed the whole family! Plus this is cooked all in one pan – hurrah! It’s too easy…









Serves: 4            

Cooking & preparation time: 20 minutes

500g diced potatoes (we used parmentier potatoes)

1 tbsp olive oil

5 rashers streaky bacon

5 pork chipolata sausages

8 cherry tomatoes, halved

Half ciabatta loaf, cubed

4 large eggs, lightly beaten

100g Rachel’s Greek Style natural yogurt

Salt & pepper to taste



  • Pre-heat grill on high setting
  • Begin by cooking the parmentier potatoes using the packet instructions
  • Heat a little olive oil in a cast iron or non stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and brown, this could take up to 10 minutes
  • Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes
  • Mix together the eggs and yogurt, season with salt and pepper
  • Pour the egg mixture into the pan and continue over high heat until the pan is sizzling and bubbling
  •  Transfer the pan to the grill and cook until golden brown and the egg has set
  •  Serve immediately with hot buttered toast