Preparation

Cook the potatoes with the skin in salted water and thyme.
Hit the sausages from the back.
Pour a little oil in a frying pan and fry the sausage when it is very hot. Turn it over as soon as the skin curls on one side.
Remove the sausages and set aside.
Apart, star the eggs, also in olive oil, and reserve.
Sauté the crushed garlic in the same oil, along with the potatoes cooked with, cut into slices.
Remove the potatoes and garlic and proceed in the same way with the sprouts.
Place the alheira on a plate and the egg on top, flanked by sautéed potatoes and sprouts.

Ingredients

  • 1 sprig of thyme
  • 2 alheiras from Mirandela
  • 2 eggs
  • 200 g of turnip greens
  • 2 garlic cloves
  • olive oil q.s.
  • potatoes
  • salt q.s.