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Full English Breakfast

Full English Breakfast

Eggs Not Included | Serves 2

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Allergens:MilkMustardSulphitesCereals containing glutenCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

20 grams

Butter

(ContainsMilk)

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Portobello Mushroom

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

1 unit(s)

Ciabatta

(ContainsCereals containing gluten)

1 unit(s)

Medium Tomato

4 unit(s)

Streaky Bacon

1 sachet

Ketchup

(ContainsCelery)

Not included in your delivery

2 unit(s)

Egg

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2928 kJ
Energy (kcal)700 kcal
Fat42.0 g
of which saturates17.0 g
Carbohydrate40 g
of which sugars13.0 g
Protein35 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Garlic Press
Baking Tray
Bowl
Frying Pan
Plate
Spatula
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and remove your butter from the fridge. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pop the butter on a board and mash with a fork until softened, pop into a bowl and add the garlic and parsley. Season with salt and pepper and mash again to mix together. Remove and discard the stems from the mushrooms and pop them on a large, lightly oiled baking tray, cup-side up.

2

Divide the garlic butter between the insides of the mushrooms. Pop the sausages onto the same baking tray. When hot, roast the mushrooms and sausages on the top shelf of your oven for 15-17 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

3

Meanwhile, halve the ciabattas and halve the tomatoes. Once the sausages and mushrooms have been cooking for 15 mins, remove from your oven. Turn the sausages and add the tomato halves to the tray, cut-side up. Lay the bacon in a single layer on one end of your baking tray (use another tray if you need to). Drizzle the tomato halves with oil and season with salt, pepper and a pinch of sugar. IMPORTANT: Wash your hands and equipment after handling raw meat.

4

Bake everything on the top shelf of your oven until the meat is golden brown and cooked through and the veg is tender, 10-15 mins. IMPORTANT: Cook bacon thoroughly. The sausages are cooked when no longer pink in the middle.

5

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, lay in the ciabatta pieces, cut-side down and cook until golden, 2-3 mins each side. Remove to plates and pop your pan back on medium-high heat. Add a drizzle of oil. Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.

6

Serve the eggs on your ciabatta pieces with the bacon, sausages, mushroom and tomato alongside. Add a dollop of ketchup and enjoy!