1 large onion, thinly sliced

2 tablespoons (30 ml) olive oil

3 cups (750 ml) Pork Roast with Yellow Potatoes mixture, diced (see recipe)

1/2 cup (125 ml) cooking juices from the roast or chicken broth

1/2 cup (125 ml) frozen peas

1/2 cup (125 ml) grated sharp cheddar cheese

2 eggs, cooked sunny side up

Salt and pepper

In a large skillet, brown the onion in the oil. Add the Pork Roast with Yellow Potatoes mixture. Continue cooking for 2 to 3 minutes.

Add the cooking juices and peas and reduce until almost dry. Remove the skillet from the heat and gently stir in the cheese. Adjust the seasoning. Pour into a serving dish and top with the eggs.

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