Sausage, Bacon and Egg Ciabattas
with Wedges, Balsamic Tomatoes and Fried Mushrooms
- Sulphites
Ingredients
2 unit(s)
Portobello Mushrooms
125 grams
Baby Plum Tomatoes
4 rasher(s)
British Streaky Bacon
2 unit(s)
Ciabatta
4 unit(s)
Pork and Oregano Sausage
1.98 unit(s)
Eggs
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
2 sachet(s)
Tomato Ketchup
450 grams
Potatoes
Nutrition Values
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Place the sausages on an oiled baking tray and roast them on the middle shelf of your oven for 20-25 mins. IMPORTANT: Remember to wash your hands after handling raw meat.Turn halfway through to make sure they cook evenly. IMPORTANT: The sausages are cooked when they are no longer pink in the middle. When you turn the sausages and wedges, pop the tomatoes on the tray next to the sausages, drizzle the balsamic over the tomatoes and return to the oven until the tomatoes are softened and starting to burst, 10-12 mins.
Meanwhile, heat a frying pan over medium high heat (no oil). Once hot, add the bacon and cook until crispy, 2-3 mins each side. IMPORTANT: Wash your hands after handling raw meat! Transfer to a plate but don't wash up the pan.
Thinly slice the portobello mushrooms. Return the frying pan to medium high heat, add the mushrooms, season with salt and pepper and fry, stirring occasionally, until golden brown and softened, 4-5 mins. Whilst the mushrooms are cooking, peel and grate the garlic.Add the garlic to pan, cook for a further minute. Transfer to a plate, cover with foil to keep warm and wipe the frying pan.
About 5 mins before everything is ready, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, crack in each egg (1 per person), season with salt and pepper 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. Meanwhile, halve the ciabattas (as if you were making a sandwich) then pop in the oven until warmed through, 2-3 mins.
Cut the sausages in half lengthways. Divide the bottom halves of the ciabattas between plates, spread some of the ketchup between them, top with the halved sausages, crispy bacon and fried egg. Top with the ciabatta lid, serve with the wedges, roasted tomatoes and mushrooms alongside. Enjoy!
