Bubble and Squeak

This recipe makes a delicious brunch on Sunday mornings when you don't have to worry about rushing off to work. I use pancetta, chorizo or ham hock but if  you are veggie just leave the meat out. The vegetables you use are down to personal choice.  This is a great simple dish for using up leftovers.
Great Fast 'fit' Food! Serves 4.

Ingredients:
75g Pancetta Lardons
2 Red Onions
4 Carrots
2 Celery Sticks
150g Brussel Sprouts
150g Peas
1 Garlic Clove Crushed
400g Chard, shredded
1 Tablespoon Worcestershire Sauce
Sea Salt and Black Pepper
4 Large Eggs
Handful chopped flat parsley

Method:
Fry the pancetta over a medium heat along with the onions, carrots and celery for two minutes

Add the peas and sprouts and stir until everything is a bit crunchy

Reduce the heat and add the garlic and chard, ensuring you don't burn it as this will impact an acrid taste.

Splash in the Worcestershire sauce and give it a good stir.

Season and set aside

Fry or poach the eggs and serve on top of the mix  sprinkled with parsley