Ingredients:

For the Casserole:

4 chicken eggs

200g (7/8 cup) sour cream

1 bunch spring onions, chopped

1 large tomato, sliced

500g (4 medium) potatoes, peeled and diced

150g (1 1/2 cups) mushrooms, sliced

1 medium onion, finely chopped

2 hunting sausages, sliced

50g (1/2 cup) grated Parmesan cheese

Vegetable oil (for cooking)

Salt and ground black pepper, to taste

For the Creamy Dill Sauce:

60g (1/4 cup) sour cream

40g (3 tablespoons) mayonnaise

1 bunch fresh dill, finely chopped

1 cucumber, grated

3 garlic cloves, minced

Salt and ground black pepper, to taste

Directions:

Prepare the Casserole:

Preheat the oven to 180°C (355°F). In a large bowl, whisk together eggs and 200g sour cream. Season with salt and pepper. Add chopped spring onions and sliced tomato. Set aside. Heat vegetable oil in a skillet over medium heat. Cook diced potatoes for about 5 minutes, stirring occasionally. Add mushrooms and chopped onion to the skillet. Cook for another 5 minutes until softened. Season with salt and pepper. Transfer the potato and mushroom mixture into a baking dish. Arrange the sausage slices on top. Pour the egg and sour cream mixture over the sausage and vegetables. Sprinkle Parmesan cheese on top. Bake for 35 minutes, or until the top is golden brown and the eggs are fully set….