* 4 x Debbie and Andrew's Butcher's Classic Cumberland Sausages, cooked and sliced
* 100g Spinach, cooked
* '''for the bake'''
* 100g Mushrooms, Fried and sliced (I used re-hydrated Wild mushrooms)
* 4 free range eggs
* Oil for cooking
* Butter for cooking (use a Dairy Free alternative if preferred)
* '''for the cheese sauce'''
* 30g Butter
* 25g Plain flour (use Gluten free if preferred)
* 350ml Milk (use a Dairy Free alternative if preferred)
* 130g Grated Cheese (use a Dairy Free alternative if preferred)
* Salt & Pepper
* Nutmeg

===Method===
* '''cheese sauce'''
* Melt the Butter in a Saucepan, add the Flour to make a Roux and cook off for 3 minutes.
* Slowly pour in the Milk, stirring to create a béchamel. Cook for 5-6 minutes, mixing so the bottom does not catch.
* Add the Cheese, season, take off the heat and cover with Greaseproof paper so a skin does not form.
* '''the bake'''
* Fry off the Mushrooms in a knob of Butter, season and Rest on a plate.
* Fry the Sausage slices in the same pan with some Oil for 3-4 minutes until they start to caramelise. Transfer to the same plate as the Mushrooms.
* Add a little more Oil to the pan, then break in the Eggs. As soon as they start to go white, scatter the Sausages, Mushrooms and Spinach over them.
* Next and as quickly as possible pour the Cheese sauce over the top, sprinkle with the remaining Cheese and place under the hot Grill until golden and bubbling.
* Serve in the pan immediately.

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