Sausages, Bacon and Smashed Avocado Breakfast
Serves 2 | with Homemade Beans and Garlic Mushrooms
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Welcome in the weekend with this Big Breakfast Buffet, complete with all the trimmings for a real showstopper breakfast.
Ingredients
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
2 unit(s)
Medium Tomato
3 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
30 grams
Tomato Puree
1 carton(s)
Butter Beans
10 grams
Vegetable Stock Paste
4 rasher(s)
British Streaky Bacon
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, Rye, May contain traces of allergens)
1 pot(s)
Smashed Avocado
Not included in your delivery
3 tsp
Butter
1 tsp
Sugar
2 unit(s)
Egg
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the Cumberland sausages onto a baking tray. Save some room on the tray for the tomatoes and bacon to be added later.
c) When the oven is hot, bake the sausages 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. Season with salt and pepper, then set aside for now.
b) Peel and grate the garlic (or use a garlic press).
c) Melt the butter (see pantry for amount) in a large frying pan on high heat. When melted, add the sliced mushrooms. Season with salt and pepper and fry, stirring occasionally, until golden, 4-5 mins.
d) Add two thirds of 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) Heat a medium saucepan on medium-high heat with a drizzle of oil.
b) Once hot, add the remaining garlic, the tomato puree and the sugar (see pantry for amount) and cook for 1 min.
c) Add the butter beans, all their liquid from the carton and the vegetable stock paste.
d) Bring to a simmer, then turn the heat down to low.
e) Cover with a lid (or some foil) to keep warm until you are ready to serve.
a) When the sausages have been in the oven for 10 mins, remove the tray from the oven, then carefully place the tomatoes, cut-side up, and the 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) While everything is in the oven, heat a drizzle of oil in a large frying pan on medium-high heat.
b) 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 your serving plates.
a) While the eggs fry, halve your ciabatta, then pop them into the oven to warm through, 2-3 mins.
b) Once toasted, butter the ciabatta if you wish, then divide between 2 serving plates.
c) Transfer your homemade beans to 2 small bowls.
d) Arrange your garlic mushrooms, baked tomatoes, smashed avocado, sausages, bacon and fried eggs alongside the ciabatta to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The homemade beans were surprisingly delicious, and the garlic mushrooms received high praise.
- Ease of prep: This filling brunch option was generally well-received, with most ingredients cooking easily in the oven.
- Suggestions: Consider swapping the ciabatta for a different bread and adding more bacon for a heartier meal.
- Portions: Some found the bacon portion small; consider including extra rashers if you prefer a meatier breakfast.
- Pairings: The avocado divided opinion; try serving it on the side or replacing with extra eggs for a classic fry-up.
