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Sausages with parmesan scrambled eggs


  • Blanch the sausages in a pot of boiling water until tender. Then drain well and panfry in a little hot oil until golden and cooked through.
  • When ready, beat the eggs with the cream and seasonings.
  • Then melt the butter in a pan and lightly scramble the eggs with 1 tbsp chopped parsley. Remove the pan from the heat before the eggs have completely set and keep beating the eggs. Stir through parmesan to taste.
  • To serve, mound the scrambled eggs on individual plates and top with the sausages and a sprinkling of parsley.


  • 4-8 thick sausages
  • vegetable oil
  • 10 large eggs
  • 1-2 slurps of cream (or milk)
  • sea salt & freshly ground pepper
  • a good dollop of butter
  • 2-3 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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