Green Eggs, No Ham

BreakfastServes 4

A great go-to brunch dish, this tasty breakfast option from the team at North Yorkshire based HECK is a great way to start a lazy weekend day or even a quick and simple supper dish during the week. It serves 3 hungry people or 6 with some croissants or crusty bread on the side. For more recipe inspiration visit their website  



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


  1. 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.
  2. 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.
  3. 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.