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1 sheet puff pastry, thawed

3 large eggs

300g ground sausage meat

2 tbsp chopped scallions

1 tsp dried thyme

Salt and black pepper to taste

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Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.

Roll out puff pastry and line the bottom of the dish.

In a bowl, mix raw sausage, scallions, thyme, salt, and pepper.

Spread the sausage mixture evenly into the pie shell.

Crack the eggs over the sausage mixture and gently swirl with a fork.

Cover with remaining pastry. Seal and crimp the edges. Cut slits to vent.

Bake for 35–40 minutes until golden brown. Let rest 10 minutes before slicing.

Make ahead and reheat individual slices. Add diced vegetables or shredded cheese for variation. Great with a simple green salad or brunch potatoes.