Double Bacon Brunch | Smoky Bacon Beans & Ciabatta
Serves 2 | with Honey Mustard Sausages, Streaky Bacon and Cheese
- Sulphites
- Mustard
- Milk
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Start the weekend with a bang with this Double Bacon Brunch. Smoky base paste gives extra depth to homemade bacon beans. Top with creamy Greek style cheese and serve up with honey mustard sausages, streaky bacon and buttered ciabatta for a deliciously indulgent brunch.
Ingredients
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
1 unit(s)
Garlic Clove
90 grams
British Smoked Bacon Lardons
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Smoky Base Paste
1 carton(s)
Butter Beans
6 rasher(s)
British Streaky Bacon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
2 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a lined baking tray, saving room for the bacon rashers later.
c) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the bacon lardons (keep the rashers for later). Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) Add the garlic, sun-dried tomato paste, smoky base paste and sugar (see pantry for amount) to the pan and cook for 1 min, then add the butter beans and all their liquid.
c) Bring to a simmer, then turn down the heat to low and cover with a lid (or some foil) to keep warm until you are ready to serve.
a) When the sausages have 10-15 mins remaining in the oven, lay the bacon rashers in a single layer onto the sausage baking tray and return to the oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) While the sausages cook, heat a drizzle of olive oil in a large frying pan on medium-high heat.
b) Once hot, crack in the eggs (see pantry for amount) 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. IMPORTANT: Ensure egg whites are fully cooked.
a) Meanwhile, halve the ciabatta.
b) Pop the ciabatta into the oven to warm through, 2-3 mins.
a) Pop the smoky bacon beans into a serving bowl and crumble over the Greek style cheese.
b) Spread the butter over the toasted ciabatta, then serve on 2 plates, alongside the fried eggs, bacon rashers and honey mustard sausages.
Enjoy!
