Sausage & Honey Bacon Breakfast Sandwich
with Smoky Breakfast Potatoes | Serves 2
- Sulphites
- Mustard
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Egg
- Milk
The best parts of a full English between two slices of toast. Get your day off to a great start with this fully stacked sandwich, complete with honeyed bacon and paprika roasted breakfast potatoes.
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
2 unit(s)
Medium Tomato
1 unit(s)
Mini Sourdough Cob
(Contains: Cereals containing gluten, Soya May contain traces of: Egg, Milk)
4 rasher(s)
British Streaky Bacon
15 grams
Honey
Not included in your delivery
2 tbsp
Tomato Ketchup
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, pop the sausages onto another baking tray.
Roast on the middle shelf of your oven 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.
Meanwhile, slice the tomatoes into 1cm thick slices.
Cut 2 slices per person from the sourdough cob. TIP: Cut from the middle to get the biggest slices.
Heat a drizzle of oil in a large 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.
Once the bacon has cooked, remove from the heat and allow the pan to cool slightly. Drizzle over the honey, then turn the rashers to fully coat them. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the sausages have 5 mins left, pop the sourdough slices into your toaster.
Alternatively, pop into the oven until golden and toasted, 2-3 mins.
Once the sausages are cooked, carefully halve them lengthways.
If you wish, spread the ketchup (see pantry for amount) on each slice of sourdough toast. Top one slice with the sausage halves, sliced tomato and honey bacon, then sandwich shut with another slice of toast.
Serve the breakfast potatoes alongside.
Enjoy!
