THE FULL ENGLISH
Prep/Cooking Time:
Ingredients
- 4 Pork sausages
- 8 Rashers streaky bacon
- 2 Beef tomatoes
- 8 Portabello mushrooms
- 8 Farm eggs
- 1 Can Heinz baked beans
- 1 Loaf sourdough bread
- 50g Butter
- 100ml Olive oil
- 100ml Heavy cream
- 10g Chives
Instructions
- Take the sausages and coat with a little oil, place under the grill and cook till a little browned
- Turn the sausages and brown on the other side until cooked
- Remove the core from the tomatoes and cut in half through the middle
- Place the tomatoes cut side up on a baking sheet
- Peel the Portabello mushrooms and remove the stem, place the mushrooms on the same tray alongside the tomatoes
- Drizzle the tomatoes and mushrooms with olive oil and season generously
- Place the tomatoes and mushrooms under the salamander to cook through
- Once cooked remove from the heat and keep at room temperature
- Lay the bacon on a papered tray and place in the oven (pre-heated at 180c)
- Cook till crispy, around 5-7 minutes
- Reserve till needed
- Place the baked beans in a small saucepan and reheat over a low gas
To serve
- Place the sausage, mushrooms and tomatoes on a skillet pan and place in the oven to heat through
- Melt the butter in a small fry pan with a little oil and begin to cook the eggs in the requested style
- Once the sausages are nearly hot through add to the oven the rashers of cooked bacon
- At this point toast the bread under the salamander
- Once all of the items are ready plate the breakfast
- Place the toast on the plate and spoon over the eggs
- Arrange the sausages, tomatoes, mushrooms and bacon alongside the eggs
- Spoon the beans into a ramakin and top the eggs with chopped chives
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