Full English Breakfast
with Sausages, Bacon, Diced Potatoes, Roasted Tomatoes and Garlic Butter Mushrooms | Serves 2
This full English breakfast comes with all the trimmings – along with a few twists on classic favourites. Enjoy honey mustard sausages, streaky bacon and an oven-roasted tomato, complete with sumptuous portobello mushrooms which are coated in garlic and parsley butter. Serve up on the pan-fried ciabatta, top with a fried egg and tuck into your hearty, decadent breakfast!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 grams
Unsalted Butter**
(Contains: Milk)
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages**
(Contains: Sulphites)
1 unit(s)
Garlic Clove**
2 unit(s)
Portobello Mushrooms**
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Medium Tomato
6 rasher(s)
British Streaky Bacon**
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter from your fridge and leave to one side to soften. Chop the potatoes into 1cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
Pop the sausages onto a separate baking tray and bake on the middle shelf until the sausages are golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the butter has softened slightly, pop into a small bowl with the garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.
Remove and discard the stems from the portobello mushrooms, lay them cut-side up, then top them evenly with the garlic butter.
When the sausages have been in the oven for 5-7 mins, add the mushrooms to the sausage tray. Return to the middle shelf and roast until the mushrooms have softened, 15-18 mins.
In the meantime, halve the ciabatta and halve the tomato.
After the mushrooms have been in the oven for 5 mins, add the tomato halves, cut-side up, to the baking tray with the sausages and mushrooms. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.
Return to the middle shelf and bake until the tomato is softened, 10-15 mins.
Whilst everything roasts, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer to a plate lined with kitchen paper and cover to keep warm.
Return your (now empty) frying pan to medium-high heat and add another drizzle of oil.
Once hot, crack in each egg (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.
Meanwhile, toast the ciabatta halves in your toaster until golden. If you don't have an oven, add them to the potato baking tray, cut-side up, and bake on the top shelf until golden, 2-3 mins. Transfer to 2 serving plates and cover to keep warm.
Serve a fried egg on each ciabatta half.
Share the bacon, sausages, breakfast potatoes, garlic mushroom and tomato alongside.
Add a dollop of ketchup (see pantry for amount) if you wish.
Enjoy!
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