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FESTIVE FRY UP
A delicious breakfast hash to use up some of your leftovers from Christmas Day

FESTIVE FRY UP

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
1 onion, roughly chopped
1 clove garlic, minced
½ red bell pepper, chopped
100g mixed mushrooms, roughly chopped
Any other leftover vegetables you might have
150g leftover turkey and/or gammon, roughly chopped (you can replace this with chorizo during the rest of the year)
300g leftover roast sweet potato, roughly chopped into cubes (normal roast potato will work just as well – we prefer to leave the potato skins on)
1 tbsp NOMU Cook’s Collection Origanum & Parsley Mediterranean Blend, with a little extra for sprinkling
1 tsp NOMU Smoked Chipotle Flakes(optional)
¼ tsp NOMU Essentials Chilli Flakes(optional)
1 tbsp unsalted butter
4 large eggs

To serve:
Grated parmesan
1-2 avocados, sliced
NOMU Sea Salt and Black Pepper

Directions

In a large, heavy-bottomed frying pan, heat the Olive Oil over medium heat. Add the chopped onion and minced garlic and fry until soft and translucent.

Add the chopped pepper, mushrooms and any other leftover hard vegetables, and fry for a few minutes until soft.

Add the gammon and/or turkey, chopped sweet potatoes, Mediterranean Blend, Chipotle Flakes and Chilli Flakes (if using). Gently toss around until the mixture is heated through.

In a separate pan, fry the eggs. Add the butter to the pan and heat until the butter is hot and foamy. Add the cracked eggs. Allow them to settle for a few seconds and then turn the heat down. Tilt the pan slightly and with a spoon, baste the top of the eggs with the butter to help them cook on top. Cook for a minute, or to your liking.

Serve the breakfast fry-up with a fried egg on top, sprinkled with more Mediterranean Blend and parmesan. Top with sliced avo, and season with Salt and Pepper to taste.

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
1 onion, roughly chopped
1 clove garlic, minced
½ red bell pepper, chopped
100g mixed mushrooms, roughly chopped
Any other leftover vegetables you might have
150g leftover turkey and/or gammon, roughly chopped (you can replace this with chorizo during the rest of the year)
300g leftover roast sweet potato, roughly chopped into cubes (normal roast potato will work just as well – we prefer to leave the potato skins on)
1 tbsp NOMU Cook’s Collection Origanum & Parsley Mediterranean Blend, with a little extra for sprinkling
1 tsp NOMU Smoked Chipotle Flakes(optional)
¼ tsp NOMU Essentials Chilli Flakes(optional)
1 tbsp unsalted butter
4 large eggs

To serve:
Grated parmesan
1-2 avocados, sliced
NOMU Sea Salt and Black Pepper

Directions

In a large, heavy-bottomed frying pan, heat the Olive Oil over medium heat. Add the chopped onion and minced garlic and fry until soft and translucent.

Add the chopped pepper, mushrooms and any other leftover hard vegetables, and fry for a few minutes until soft.

Add the gammon and/or turkey, chopped sweet potatoes, Mediterranean Blend, Chipotle Flakes and Chilli Flakes (if using). Gently toss around until the mixture is heated through.

In a separate pan, fry the eggs. Add the butter to the pan and heat until the butter is hot and foamy. Add the cracked eggs. Allow them to settle for a few seconds and then turn the heat down. Tilt the pan slightly and with a spoon, baste the top of the eggs with the butter to help them cook on top. Cook for a minute, or to your liking.

Serve the breakfast fry-up with a fried egg on top, sprinkled with more Mediterranean Blend and parmesan. Top with sliced avo, and season with Salt and Pepper to taste.

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