Big Breakfast Buffet | Halloumi, Sausages & Bacon
with Smashed Avo, Garlic Mushrooms, Tomatoes & Ciabatta
Welcome in the weekend with this Big Breakfast Buffet, complete with all the trimmings.
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 war 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.
Ingredients
225 grams
Halloumi
(Contains Milk)
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
2 unit(s)
Medium Tomato
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
4 rasher(s)
British Streaky Bacon
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 pot(s)
Smashed Avocado
Not included in your delivery
3 tsp
Butter
1 tbsp
Honey
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the halloumi, then cut it into 6-8 slices.
c) Place into a small bowl of cold water and leave to soak.
a) Meanwhile, pop the Cumberland sausages onto a baking tray.
b) 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.
a) Meanwhile, halve the tomatoes, then sprinkle the mixed herbs over the cut sides. Season with salt and pepper, then set aside for now.
b) Peel and grate the garlic (or use a garlic press).
c) Heat the butter (see pantry for amount) in a large frying pan on high heat. When hot, add the sliced mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 4-5 mins.
d) Add the garlic to the pan and fry until fragrant, 1 min. Pop the garlic mushrooms into a serving bowl and cover to keep warm.
a) When the sausages have been in the oven for 10 mins, remove the tray from the oven, then carefully place the herby tomatoes and bacon alongside the sausages. Drizzle the tomatoes with oil.
b) Return to the top shelf of your oven until the tomatoes are softened and the bacon is golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Pop the halloumi onto your serving platter, drizzle with honey (see pantry for amount) and cover to keep warm.
c) Return the frying pan to medium-high heat and add a 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. Once cooked, transfer to a serving dish.
a) While the eggs fry, halve your ciabatta, then pop them into the oven to warm through, 2-3 mins. Place onto a serving platter.
b) Pop your smashed avocado into a serving bowl.
c) Serve up your garlic mushrooms, herby tomatoes, sausages, bacon and honeyed halloumi on serving dishes.
d) Gather around the table to enjoy your Big Breakfast Buffet!
Enjoy!
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