Indian Inspired Twist on the Full English Breakfast
Serves 2 | with Mango Chutney Glazed Sausages and Naans
Full English breakfasts are comforting and perfect for winter. This one brings an Indian inspired twist to the classic Full English, swapping out toast for coriander naans, glazing sausages in sweet mango chutney and bringing heat to the eggs with curry powder, making for a breakfast which is both hearty and warming.
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
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
2 unit(s)
Portobello Mushrooms
4 unit(s)
Garlic Clove
1 bunch(es)
Coriander
2 unit(s)
Medium Tomato
6 rasher(s)
British Streaky Bacon
40 grams
Mango Chutney
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
½ sachet(s)
Curry Powder Mix
Not included in your delivery
60 grams
Butter
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the butter (see pantry for amount) from the fridge to bring to room temperature.
c) Pop the sausages onto a lined baking tray and, when the oven is hot, bake on the top 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, remove the portobello stems (leave the mushrooms whole). Put the mushrooms onto another large, lightly oiled baking tray, stem-side down, and season with salt and pepper. Bake on the middle shelf until softened, 8-10 mins.
b) While the mushrooms cook, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the tomatoes.
c) Pop the butter into a small bowl, then stir in the garlic and half the coriander. Season with salt and pepper.
a) When the sausages have 15 mins remaining, remove the tray from the oven, then carefully place the tomatoes and bacon alongside the sausages. TIP: Use 2 trays if necessary.
b) Drizzle the tomatoes with oil, season with salt and pepper, then drizzle over half the mango chutney.
c) Return to the middle 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) When the mushrooms have cooked for 8-10 mins, remove them from the oven, flip stem-side up, then divide one third of the garlic butter between the mushrooms. Return to the oven to finish cooking, a further 8-10 mins.
b) Meanwhile, spread the remaining two thirds of the garlic butter over your naans.
c) Place the naans on the mushroom baking tray and bake until golden, 5-7 mins.
a) In the meantime, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, add half the curry powder mix and fry until it begins to froth, 1 min. TIP: Keep the remaining curry powder mix for another recipe.
b) 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.
a) When the sausages have 5 mins remaining, drizzle the remaining mango chutney over them and return to the oven for the remaining 5 mins.
b) Plate up your mango chutney glazed sausages, bacon, tomato, garlic mushrooms, buttery naans and eggs.
c) Sprinkle the remaining coriander over the sausages and naan bread to finish.
Enjoy!
