Mighty Full English Breakfast and Diced Potatoes
with Cumberland Sausages, Bacon, Garlic Mushroom and Ciabatta | Serves 2
This full English breakfast comes with all the trimmings, including diced breakfast potatoes! Enjoy Cumberland sausages, streaky bacon and an oven-roasted tomato, complete with a sumptuous garlic portobello mushroom. Serve up on toasted ciabatta, top with a fried egg and tuck into your hearty, decadent breakfast!
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.
(Contains Cereals containing gluten)
Not included in your delivery
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.
Meanwhile, pop the sausages onto a separate baking tray and 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 sausages. They're cooked when no longer pink in the middle.
While everything roasts, 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, cut-side up. 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.
While 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 a toaster, add them to the potato baking tray, cut-side up, and bake on the top shelf until golden, 2-3 mins.
Share the fried eggs, toasted ciabatta, bacon, sausages, breakfast potatoes, garlic mushroom and tomato between your serving plates.
Serve with a dollop of ketchup (see pantry for amount) if you wish.