- Average
- Average budget
Ingredients
- 6 pork and leek sausages
- 4 field mushrooms
- 2 small tomatoes, scored on top
- 250g smoked dry cured back bacon
- 170g sliced black pudding
- 420g baked beans
- 2 knobs of butter
- 6 free-range eggs, cracked into a bowl and beaten
- Sea salt
- Ground black pepper
- Sliced bread for toasting
Preparation
Step 1
Preheat your grill to high then set the oven to its lowest heat and place two plates in the oven to keep them warm. Next put the sausages, mushrooms and tomatoes with the top, scored side, facing up, on to a large grill pan and then place under the grill, about 5cm from the heat. Cook the sausages, mushrooms and tomatoes for about 10 minutes, turning the sausages once or twice.
Step 2
Now, add the bacon and black pudding to the pan and grill for 5 minutes, turn them every two minutes, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, while occasionally stirring.
Step 3
Place a non-stick saucepan over a low heat. Melt one knob of butter in the pan, add the beaten eggs, season and stir gently until just scrambled, don’t over scramble your eggs. Put the bread in the toaster. Then remove your pan from the heat.
Step 4
Arrange your sausages, mushrooms and tomatoes alongside the bacon, black pudding and beans on your warm plates. When the toast is done, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side depending on personal preference.
If you would like a traditional full english breakfast without as many carbohydrates or calories go through this recipe, just without the toast and beans out.