Wednesday: Sausage and egg open pancake
2 reduced-fat pork sausages
60g Stockwell & co. plain flour
120ml skimmed milk
1 tbsp vegetable oil
½ Romaine lettuce, roughly chopped
3 Nightingale Farms cherry tomatoes, halved
1 spring onion, thinly sliced
¼ red pepper, thinly sliced
¼ cucumber, roughly chopped
1 tbsp reduced-fat French dressing
1. Heat the grill on high. Place the sausages on a baking tray and grill for 8-10 mins, turning halfway through, until golden and cooked throughout. Cut into slices.
2. Meanwhile, make the pancakes. Whisk together the flour, 1 egg and milk until smooth. Heat the oil in a non-stick frying pan over a medium-high heat. Pour in half the pancake batter and cook for 2-3 mins, then flip and cook for 2 mins more. Crack an egg in the middle of the pancake and fold over the edges leaving an opening in the middle. Reduce the heat to low-medium, cover with a lid and leave to cook for 3-4 mins until the egg has set.
3. Slide onto a plate and top with the sausage. Repeat with the remaining ingredients.
4. Serve with the lettuce, tomatoes, spring onion, pepper and cucumber drizzled with the dressing.