The Dinner Project

This bountiful breakfast is made with sausages, field mushrooms, eggs, mashed avocado and toasted turkish bread, yum! 


  • 12 thin lean beef sausages

  • 2 tbs olive oil

  • 12 small field mushrooms, trimmed

  • 8 sprigs lemon thyme, bruised

  • 6 eggs

  • 120g wild rocket

  • Toasted Turkish bread & mashed avocado, to serve


  • 1.

    Preheat a lightly greased barbecue to high heat. Place sausages on barbecue char-grill and cook, turning frequently, for 12 minutes or until cooked to your liking.

  • 2.

    Meanwhile, to cook the mushrooms, drizzle oil over flat plate, add mushrooms, and scatter with bruised thyme sprigs. Cook turning frequently for 8 minutes or until mushrooms are tender; season to taste.

  • 3.

    Bring a large saucepan of water to the boil. Carefully lower eggs into water; simmer for 6½ minutes for a soft boiled egg or until cooked to your liking. Drain, cool slightly and peel eggs.

  • 4.

    Place toasted Turkish bread on plates. Divide, mashed avocado, rocket with mushrooms, sausages and soft boiled eggs. Serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Substitute beef sausages with lamb sausages or veal sausages.
  • For easy peeling eggs use as fresh eggs. Alternatively, when peeling, peel when eggs are still slightly warm.

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