Ingredients
Ingredients
1 pack HECK Super Green Sausages
850g frozen peas
30g pine nuts
1 tsp lazy garlic
Bunch of basil, chopped
Bunch of mint, chopped
Juice and zest of a lemon
150g fresh baby spinach
2 tbsp crème fraiche
80g grated parmesan cheese
Olive oil
Method
- Cook the peas in boiling water as per the packet instructions, then drain and put approx 2/3 in a food processor. Whizz up with the garlic, basil, mint, juice and zest of the lemon and a generous tbsp olive oil. Once smoother, add the crème fraiche and half the parmesan cheese.
- In a shallow oven proof dish, wilt the spinach over a low heat with a dash of water, then fold in the remaining peas and the pea purée. Season to taste while mixing together.
- Push the sausages into the pea mix like the spokes on a wheel so they’re not sitting on top, then make 6 wells in the mixture between the sausages and crack the eggs into the holes. Top with a scattering of pine nuts and the remaining parmesan cheese and bake in the oven at 180°C for 12-14 minutes until the eggs are set and the sausages cooked through.