A frugal side dish for roast chicken or pork dinners. Super simple in composition and to put together but the flavours are so much better than any packet mix on the market!
Add the butter and a little trickle of olive oil to a sauté pan over medium heat. Add the onions and cook, stirring frequently until softened and translucent.
Add the parsley and sage and cook for a couple of minutes until fragrant. Tip in the breadcrumbs and stir well to coat with the buttery onions.
If making immediately, beat in the egg and scrape into a butter oven dish of approximately 9 inches diameter (throwaway foil trays will do). Cover with foil. If not cooking immediately, allow to cool fully before adding the egg.
If cooking in a full oven (with potatoes, roasted veg or meat), then cook for 35-40 mins at approximately 200˚C. It will take 30-35 mins to cook in an otherwise empty oven I find.
Take the foil off and allow to brown for 5 minutes and stand for 10 minutes out of the oven before serving.