Ladybirds Saffron Scrambled Eggs with Sausage . – a delicious recipe with water, saffron strands, eggs, milk, sausage, pineapple sage. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place water into a small saucepan and add the saffron strands and bring to the boil , once starts to boil reduce heat and simmer for 5 minutes .
2
remove from heat and add the butter and stir till butter is completely melted through , set aside till needed .
3
crack the eggs into a medium bowl and whisk till fluffy then add the milk and whisk to combine , chop the pineapple sage finely and add to the egg mix .
4
chop the sausage into small pieces and add to the egg mixture and mix to combine .
5
season with salt and cracked black pepper .
6
Heat a frying pan till very hot , then add two tablespoons of the prepared saffron butter to the pan and heat , now add the egg , sausage mixture into the hot pan and let cook a little before you start turning the egg over itself , then scramble till desired texture .
7
remove from the pan and serve on toast with parsley .
8
enjoy .
9
:-) .
174
kcal
Calories
8
g
Fat
16
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 tbsp water, 1 pinch saffron strands, 3 eggs, 1/4 cup milk, and more.
Yes, Ladybirds Saffron Scrambled Eggs with Sausage . falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
