A Gluten Free Fryup for Breakfast

Gluten Free Scallywag, Breakfast Fryup

There's something about heading out early, boots tied up, jacket buttoned up, scarf wrapped twice around my neck, keeping you warm. Head bent down in the wind, hands in your pockets. Yes, there's nothing like 

an early morning trip to the markets.

I can never decide which I prefer, the piles of fresh fruits and vegetables at the Prahran Markets or the rows and rows of stalls at the Camberwell markets where you can find a bargain at every turn. I suppose it comes down to if I'm hungry or not!

I found a pile of vintage gold rimmed side plates, a selection of baking trays, bone cutlery and even a sweet little coffee tin on my most recent trip to the Camberwell Markets. It was a chilly morning and a warm breakfast was exactly what I was after on my return home. I've mentioned before just how much I like

a good hot breakfast;

eggs & avocado

on toast, home made

baked beans

and sometimes (only sometimes)


. Lately I enjoyed some reheated gluten free sausages with  potatoes, spinach and fried eggs, gosh it was delicious! Warm and delicious.

What's your favourite thing after a chilly morning trip out to the markets?

Gluten Free Scallywag, Breakfast Fryup

This is not so much a recipe as a list of ingredients, simply multiply per person, per hungry person as this is quite filling! 

There are

so many options

that this dish allows for, add some capsicum in the last few minutes of cooking the potatoes, use spicy gluten free chorizo instead of bbq sausages for a little spice or add a slice or two of brown onions before cooking the potatoes. Mushrooms and bacon would be a delicious addition too!

Gluten Free Fryup

For one or two, it just depend show hungry you are! 

2 gluten free sausages


1 large potato, cut into 2cm cubes

a large handful spinach, washed

Passata and chopped parsley to serve

salt n pepper to season

Heat a frypan over high heat and add sausages. Cook on high until cooked through. Remove from heat and keep warm. 

Heat another teaspoon of oil in the frypan and add the potatoes. Cook on high heat, tossing them around the pan regularly. I find it easy to speed up the cooking process here by adding a tablespoon or two of water and popping a close fitting lid onto the frypan, this helps to steam the potatoes. When the potatoes are done, wash the spinach and throw it inwith the potatoes, pop the lid on to wilt the spinach. When the spinach has wilted move the spinach and potatoes to form a moonlike crescent around the edge of your pan, add the sausages back into the pan. Add a little oil to the empty spot in the middle of the pan and a drizzle of passata sauce around the edge of the opening (next to the potatoes). Crack the egg or eggs into the empty spot in the middle of the frypan and cook to your liking. 

Sprinkle with fresh parsley and a little salt and pepper. Serve hot, straight out of the frypan.