Full English Breakfast
with Sausages, Bacon 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
Unsalted Butter
(Contains: Milk)
1
Garlic Clove**
1
Flat Leaf Parsley
4
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2
Portobello Mushrooms
1
Ciabatta
(Contains: Cereals containing gluten)
1
Medium Tomato
4
British Streaky Bacon
Not included in your delivery
2
Egg
2
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.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Once the butter has softened slightly, pop into a small bowl, then add the garlic and parsley. Use a fork to mash the garlic and parsley into the butter. Season with salt and pepper, then keep to one side.
Pop the sausages onto a baking tray. When the oven is hot, 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 meat. They're cooked when no longer pink in the middle.
Meanwhile, remove 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, remove the tray from the oven and add the mushrooms. Return to the oven and roast until the mushrooms have softened, 15-18 mins.
Meanwhile, halve the ciabatta and halve the tomato.
Lay the bacon in a single layer onto a lined baking tray, then add the tomato to the same tray, cut-side up. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.
Once the sausages and mushrooms have been in the oven for 10-15 mins, add the tomato and bacon baking tray to the top shelf and bake until the tomato is 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.
Whilst everything is in the oven, heat a drizzle of oil in a medium 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 on each side.
Once cooked, remove to your plates and cover to keep warm. Keep the pan for the next step.
Return your 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.
Serve the fried eggs on your ciabatta halves with the bacon, sausages, mushroom and tomato alongside.
Add a dollop of ketchup (see pantry for amount) if you wish.
Enjoy!
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