Full English breakfast

Full English breakfast

Full English breakfast with 4 of your 5 a day

Ingredients:

  • 4 rashers good-quality lean unsmoked back bacon
  • 4 brown-cap portobello mushrooms
  • 12-16 cherry tomatoes on the vine, room temperature
  • 6 tsp olive oil
  • 2 slices granary or wholegrain bread , cut on the diagonal
  • 2 Supreme Pork, Tomato & Black Pepper Sausages or Traditional English Pork
  • 2 free-range, omega-3 rich eggs , room temperature
  • few drops cider vinegar
  • 2 x 100ml / 3.5 fl oz glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
  • handful fresh blueberries (about 50g/2oz)

Serves 2

Preparation: 5 mins

Cook: 20 mins

Source of calcium, folic acid, vitamin C and omega-3s, counts as 4 of 5-a-day

  1. Lay bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose succulence). Grill for about 15 mins or until cooked, turning occasionally.
  2. Meanwhile, fill a small pan and a wide, deep sauté pan with water (3/4 full). Bring both to boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool. When water comes back to boil, remove pan from heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg or cook both eggs ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.
  3. Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
  4. Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.

 


Contact Supreme Sausages

A: Unit 33 Monument Park Industrial Estate
Chalgrove
OXON
OX44 7RW
T: 01865 891 652
E: mail@supremesausages.co.uk


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