Sausage, potato, fennel and watercress with a fried egg

Name: Sausage, potato, fennel and watercress with a fried egg
Ingredients: 750 g (1 lb. 10 oz.) sausages (8–10 depending on their size); 2 heads fennel (500 g/1 lb. 2 oz.), trimmed and thinly sliced lengthways; 1 tsp fennel seeds; 12 sage leaves, coarsely shredded; 1 tbsp extra virgin olive oil; 2 tbsp butter (or use olive oil); 2 tbsp butter (or use olive oil); 4 eggs; 600 g (1 lb. 1 oz.) small potatoes; 1 large handful watercress, any thick or woody stalks discarded

Preparation info

For
4
as a brunch dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

You can use any flavour sausage for this very simple weekend brunch dish, but one of my favourites is pork and fennel. The North African non-pork, lamb-based merguez are delicious but will need no boiling and only half the roasting time as they are much thinner. I boil my sausages before baking them as I like what it does to their texture, and it removes a little of their fat, but you can skip this step if you find it a bit of a faff. You can use any small potatoes, waxy or floury, or large

Ingredients

Main course
Brunch

Ingredients

Method