Niall McKenna's Columbian Eggs

Columbian Eggs

(Serves 4)


  • 1 fresh, spiced sausage
  • 1 handful baby spinach
  • 2 spring onions, sliced
  • 2 tomatoes, skinned, deseeded and diced
  • 2 slices of sourdough bread
  • 1/2 avocado, sliced
  • 4 free-range eggs, whisked
  • 15g butter


Begin by slicing the sausage in half, lengthways, cooking in a pan on a medium heat on the hob. Once cooked, remove the sausage from the pan, add in the knob of butter to melt, adding in the whisked eggs. Leave the eggs as they lie so that it resembles an omelette.

Once you can see it cooking, feather it with a fork and fold over. Add in the spring onion, tomato and spinach, cooking further. Be careful not to overcook as the eggs could become dry.

  • To serve, toast the sourdough, placing the egg onto the toast along with the sliced avocado and chorizo sausage.
Back to Recipes