Apple sage rosemary pork sausages big breakfast

INGREDIENTS

• 2  The Meat Club apple sage and rosemary pork sausages
• a few slices of onion
• 1 egg
• portobello mushrooms
• 1/2 tomato
• greens of your choice

PREPARATION

1. In a pan, saute sliced onions to caramelise. Add sausages and cook till golden brown.
2. Drizzle a generous of caramelised balsamic vinegar and let the sausages and onions simmer for a few minutes.
3. Cook the egg as you’d prefer (sunny-side up, scrambled, poached)
4. Serve with grilled tomato and a side of your preferred greens.