Tyrolean Gröstl with Sausage & Fried Egg

Meanwhile, slice the mushrooms. Cut the Romano pepper into strips. Slice the onion into half rings and crush or mince the garlic. Cut open the sausage and squeeze the meat out of the skin.

Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

Heat a clean large deep frying pan over high heat. Fry the bacon lardons for 3 - 4 minutes (see Tip). Lower the heat, then add the garlic, onion and sausage meat, along with half of the butter. Fry for 3 - 4 minutes until evenly browned, separating the meat as you do so.

Health Tip: if you're watching your calorie intake, omit the bacon lardons and the cheese. You can keep them to use another time.

Add the Romano pepper and the mushrooms and fry for 6 - 8 more minutes. Toss regularly and season to taste with salt and pepper.

Stir the carrot and potatoes into the meat and vegetables. Fry for 2 minutes over high heat, then lower the heat and scatter over the cheese. Allow to melt. Melt the rest of the butter in the same pan you used for the potatoes and then fry the egg.