Low-Carb Rainbow Chard & Sausage Hash

Step 1Poach the eggs (or make fried eggs). Fill a medium sauce pan with water and a dash of vinegar and bring to a boil over a high heat. Crack each egg individually into a ramekin or a cup. Using a spoon, create a gentle whirlpool in the water to help the egg white wrap around the egg yolk. Slowly lower the egg into the water in the centre of the whirlpool and cook for about 3 minutes. Then, use a slotted spoon to remove from the water and place on a plate. Repeat for all the remaining eggs. Set aside or place in a bowl filled with warm water to keep warm.

Step 2Make the hash. Start by preparing the vegetables. You can find details on how to "rice" the cauliflower here. When done, set aside.

Step 3Then cut the stalks of the chard off and chop into small pieces.

Step 4Place the sausage meat in a large pan greased with a tablespoon of the ghee and cook until browned from all sides. When cooked, use a slotted spoon to transfer into a bowl.

Step 5Add the remaining ghee to the pan. Peel and finely chop the garlic and place into the pan. Cook for just about a minute or until fragrant. Then, add the cauliflower rice and cook over a medium heat for 5 minutes. Stir to prevent burning.

Step 6Then add the chard stalks and Dijon mustard.

Step 7Add lemon juice, and cook for another 2 minutes while stirring. Season with salt and pepper to taste and mix until well combined.

Step 8Meanwhile, roughly chop the chard leaves and add to the pan. Cook for another 2 minutes.

Step 9When the vegetables are cooked, add the cooked sausage, mix and take off the heat. Top with poached or fried eggs.

Step 10Serve while still warm. The hash can be stored in the fridge for up to 4 days. The poached eggs can be stored in a bowl filled with water in the fridge for up to 2 days.