Epic Father's Day Brunch
with Cheesy Smoky Bacon Beans, Honey Mustard Sausages and 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
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
6 rasher(s)
British Streaky Bacon
1 unit(s)
Garlic Clove
90 grams
British Smoked Bacon Lardons
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Smoky Base Paste
1 carton(s)
Butter Beans
50 grams
Greek Style Salad Cheese
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
½ tsp
Sugar
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a lined baking tray and, 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.
c) When the sausage have 10-15 mins remaining, Lay the bacon in a single layer onto the baking tray and return to the oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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.
a) 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 cannellini beans and all their liquid.
b) 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) Heat a drizzle of olive oil in a large frying pan on medium-high heat.
b) Once hot, crack in the eggs 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, halve the ciabatta, then pop them onto another baking tray and into the oven until toasted and golden, 4-5 mins.
a) Pop the smoky bacon beans into a serving bowl and crumble over the Greek style cheese.
b) Spread the butter over the toasted ciabatta, then serve up alongside the fried eggs, smoky bacon beans and honey mustard sausages.
Enjoy!
