Breakfast like this don’t really require quantities as it is about using up what you have left over.  I love to fry up the boiled jersey benne potatoes, slivers of ham, greens work well and perhaps a few juicy tomatoes if you have them lying around. I love fried eggs and a dollop of mustard or chilli sauce to really wake up the mind.

Serves 4

Ingredients

1 onion, sliced thinly

500g cooked potatoes (jersey bennes) cut in half

250g cooked ham or any type roast meat

2 large or 6 cherry tomatoes (cut into bite sized pieces)

1 cup leftover greens (cabbage, silverbeet, spinach etc)

Handful chopped parsley

Olive oil

4 free range eggs

Salt and cracked pepper

Method

Preheat the oven to 180C

Shred or slice the cold roast meat, roughly chop the greens, tomatoes and parsely.

Gently fry the onion in the oil in oven proof pan until the onion is soft (about 5 minutes).

Add the meat and potatoes and fry for a further 5 minutes.

Add the tomatoes, season well and crack the eggs on top.

Transfer the dish to the oven and bake for 8-10 minutes or until the eggs are cooked to your liking.

Remove and finish with a little drizzle of olive oil, sprinkle over the chopped parsley and a little salt.