Epic Father's Day Brunch | Hot Honey Chicken Waffles
with Cheesy Smoky Bacon Beans, Honey Mustard Sausages and Avo Toast
Treat Dad this Father's Day with this Epic Father's Day Brunch. Serve up hot honey chicken waffles and honey mustard sausages with cheesy smoky bacon beans and smashed avocado toast. Cheers, Dad!
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.
Ingredients
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Smoky Base Paste
1 carton(s)
Butter Beans
100 grams
Hot Sauce
30 grams
Honey
50 grams
Greek Style Salad Cheese
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
1 pot(s)
Smashed Avocado
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains Egg)
2 tbsp
Oil for the Breadcrumbs
½ tsp
Sugar
40 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Crack the egg for binding (see pantry for amount) into a medium bowl, then whisk the egg until combined and season with a pinch of salt and pepper.
c) In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).
a) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of egg and mix to coat well.
b) Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray. Add the sausages to the same tray.
c) Pop the chicken and sausages on the top shelf of the oven and bake until both are cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. They're cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Add the garlic, sun-dried tomato paste, smoky base paste and sugar (see pantry for amount) to the pan and cook for 1 min, then add the beans and all their liquid.
d) Bring to a simmer, then turn down the heat to low and cover with a lid (or some foil) to keep warm until you are ready to serve.
a) While the bacon beans simmer, combine the hot sauce (add less if you'd prefer things milder), honey and butter (see pantry for amount) in a medium saucepan on medium heat until melted, 1-2 mins. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Halve the ciabatta, then pop them onto another baking tray and into the oven until toasted and golden, 4-5 mins.
b) Warm 4 waffles by popping them in the microwave for 30 secs. If you're using the oven, pop the waffles onto the baking tray alongside the ciabatta and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
a) Pop the smoky bacon beans into a serving bowl and crumble over the Greek style cheese.
b) Once warmed, stack 1 waffle on top of another, creating 2 waffle stacks. Top each waffle stack with the chicken strips, then drizzle over the hot-honey sauce.
c) Spread the smashed avocado over the toasted ciabatta, then serve up alongside the bacon beans, honey mustard sausages and chicken waffle stacks.
Enjoy!
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