Full English Breakfast
with Sausages, Bacon and Garlic Butter Mushrooms | Serves 2
This full English breakfast comes with all the trimmings – along with a few twists on classic favourites. Enjoy honey mustard sausages, streaky bacon and an oven-roasted tomato, complete with sumptuous portobello mushrooms which are coated in garlic and parsley butter. Serve up on the pan-fried ciabatta, top with a fried egg and tuck into your hearty, decadent breakfast!
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
20
Unsalted Butter
(Contains Milk)
1
Garlic Clove
1
Flat Leaf Parsley
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
2
Portobello Mushrooms
1
Ciabatta
(Contains Cereals containing gluten)
1
Medium Tomato
4
British Streaky Bacon
Not included in your delivery
2
Egg
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter from your fridge and leave to one side to soften.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Once the butter has softened slightly, pop into a small bowl, then add the garlic and parsley. Use a fork to mash the garlic and parsley into the butter. Season with salt and pepper, then keep to one side.
Pop the sausages onto a baking tray. When the oven is hot, bake on the middle shelf until the sausages are 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.
Meanwhile, remove the stems from the portobello mushrooms, lay them cut-side up, then top them evenly with the garlic butter.
When the sausages have been in the oven for 5-7 mins, remove the tray from the oven and add the mushrooms. Return to the oven and roast until the mushrooms have softened, 15-18 mins.
Meanwhile, halve the ciabatta and halve the tomato.
Lay the bacon in a single layer onto a lined baking tray, then add the tomato to the same tray, cut-side up. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.
Once the sausages and mushrooms have been in the oven for 10-15 mins, add the tomato and bacon baking tray to the top shelf and bake until the tomato is 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.
Whilst everything is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once the oil is hot, lay in the ciabatta pieces, cut-side down, and cook until golden, 2-3 mins on each side.
Once cooked, remove to your plates and cover to keep warm. Keep the pan for the next step.
Return your pan to medium-high heat and add another drizzle of oil.
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.
Serve the fried eggs on your ciabatta halves with the bacon, sausages, mushroom and tomato alongside.
Add a dollop of ketchup (see pantry for amount) if you wish.
Enjoy!
