Consider the full English cooked breakfast as dinner to America’s sweet pancake and waffle-filled wonderland of morning desserts. Always delicious, but especially after a huge night out…I’ve heard… Anyway...I’ve been enjoying these tasty treats daily for over a week on our road trip across the UK and thought you may be up for my healthier take on this British classic.
•4 sausages (my recent favourite is Waitrose’s honey and rosemary pork chipolatas wrapped in bacon)
•Couple handfuls of plum or cherry tomatoes
•2 large flat mushrooms
•2 medium or large eggs
•7oz or 200g (about half a tin) of no sugar added baked beans
•2 large slices whole wheat bloomer or bread
•Handful of grated reduced fat mature cheddar cheese
•Extra virgin olive oil spray
•Fresh pepper & sea salt (or just use whatever you got)
Preheat oven to 180 °C (fan) or 350 °F and pop in the sausages (put them on a tin foil lined baking sheet or a wire rack sprayed with olive oil on top of a foil lined baking sheet) and cook according to the directions.
In the interim, spray another foil lined baking tray or a shallow ovenproof dish with the oil and arrange the tomatoes and mushrooms in a single layer. Spray the veg with oil and season with salt and pepper. After the sausages have 12 to 15 minutes left to cook, pop in the veg on the top rack.
About 7 minutes before the sausages and veg are ready, poach the eggs (my preferred method is to crack the eggs into greased little silicon cups in a pan of shallow boiling water for 4-5 minutes).
While the eggs are cooking, heat up the beans in the microwave until hot (about a minute) and toast the bread.
Assemble on a warmed plate: pour the beans on the toast, sprinkle with cheese and top with the poached egg. Garnish with sausages and veg.
Don’t forget to enjoy with a cup of English breakfast tea!