That is why I am great believer in cooking more than is needed and this Leftover Sausage and Egg Curry is an excellent example of how I approach using the extras that I cook.
Preparation Time: 10 mins
- 1 Large Cooked Sausage (any variety)
- 1 or 2 Hard-Boiled Eggs
- 1 Bowl Cooked Rice and Vegetables
- 1 Jar Curry Sauce
- The rice I had leftover was mixed with peas and broad beans. Place sufficient to match your appetite into a microwaveable bowl.
- Slice the sausage lengthwise then crosswise into smallish chunks. Add to the bowl with the rice mixture.
- Spoon in 4-5 tablespoons of your chosen curry sauce. I used a mild one from the supermarket that costs very little. You could use a better one to match your taste or the curry sauce that can be made from granules.
- Mix together well, adding a little more curry sauce if needed.
- Cover and microwave on high for 2-3 minutes. (900W Oven)
- While it is cooking, shell then slice the egg(s).
- Taste the rice mixture to ensure it is thoroughly heated. Cover and return to the microwave for around 1 minute if it is not.
- Once it is thoroughly heated, layer the eggs around the edge then re-cover.
- Return to the microwave for a further 30 seconds to heat the eggs.
- Leave to stand for about 1 minute then remove carefully as the bowl will be hot.
- Sprinkle on a little salt and pepper to finish.
- Eat and enjoy.
Vary the flavour either with the type of sausage or the curry sauce. There are probably hundreds of different ways that this meal could be served.
Re-heating food in the microwave can get a little messy at times so be sure to cover the bowl otherwise there is a microwave clean ahead.
For a better appearance to the finished food then transfer to a clean bowl after it is cooked. It does increase the washing-up though.