Sizzling Sausages, Fluffy Scrambled Eggs & Roasted Potatoes

Instructions

Step 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. /n Step 2. Toss the diced potatoes with olive oil, salt, paprika, and black pepper until evenly coated. /n Step 3. Spread the potatoes on the tray and roast for about 25–30 minutes, turning halfway through, until golden and crispy. /n Step 4. Heat olive oil in a skillet over medium heat and add the sliced sausages. /n Step 5. Cook the sausages for about 5–6 minutes, turning occasionally until browned and sizzling. /n Step 6. Sprinkle chopped parsley over the sausages and remove from heat. /n Step 7. In a bowl whisk together the eggs, milk, salt, and black pepper. /n Step 8. Melt butter in a nonstick pan over medium-low heat and pour in the egg mixture. /n Step 9. Gently stir the eggs with a spatula until soft, fluffy curds form and the eggs are just set. /n Step 10. Serve the scrambled eggs with the roasted potatoes and sizzling sausages on a plate while hot.

Storage and Reheating Tips

Store leftover sausages, eggs, and potatoes in separate airtight containers in the refrigerator for up to 2 days. Reheat the sausages and potatoes in a skillet over medium heat until warmed through. Scrambled eggs are best enjoyed fresh but can be reheated gently in a pan over low heat with a small amount of butter.