Halloumi, Sausage and Streaky Bacon Breakfast Buffet
with Smashed Avocado, Roasted Tomatoes, Garlic Mushrooms & Ciabatta Toast
The quantities provided above are averages only.
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
225 grams
Halloumi
(Contains Milk)
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
2 unit(s)
Medium Tomato
1 sachet(s)
Mixed Herbs
4 rasher(s)
British Streaky Bacon
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 pot(s)
Smashed Avocado
Not included in your delivery
3 tsp
Butter
1 tbsp
Honey
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the halloumi, then cut it into 6-8 slices. Place them into a small bowl of cold water and leave to soak.
a) Pop the sausages onto a baking tray.
b) When the oven is hot, bake 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. The sausages are cooked when no longer pink in the middle.
a) Meanwhile, halve the tomatoes. then sprinkle over the mixed herbs onto the cut side. Season with salt and pepper.
b) Remove the sausage tray from the oven, then carefully place the tomatoes and bacon alongside the sausages. Drizzle the tomatoes with oil.
c) 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) Peel and grate the garlic (or use a garlic press).
b) Heat the butter (see pantry for amount) in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 4-5 mins.
c) Add the garlic and fry until fragrant, 1 min. Pop the mushrooms in your serving bowl and cover to keep warm.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Pop the halloumi onto your serving plate, drizzle with honey (see pantry for amount) and cover to keep warm.
c) Heat another drizzle of olive oil in the large frying pan on medium-high heat. Once hot, crack in each egg (1 per person) 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.
a) Meanwhile, if have a toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
b) Remove everything from the oven and serve up alongside your mushrooms, halloumi, smashed avocado and eggs to finish.
Enjoy!
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