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Empty CartEnglish Breakfast
- Duration: 25 min
- Amount: 4 People
Ingredients
- 6 Eggs
- 8 Sausages
- 1 Tin Heinz baked beans
- 1 Pack Tulip bacon 150g
- 150g Mushrooms
- 500g Potatoes
- 250g Large cherry tomatoes
- 50g Butter
- 50ml Cream
- Salt and freshly ground pepper
Method
Wash the mushrooms and tomatoes. Peel the potatoes and pat dry. Hand-grate finely and make small round hash browns, frying them in non-stick pan in half the butter. Season with salt and pepper.
Flatten the hash browns with a spatula to ensure even cooking till golden brown on both sides. Cook the bacon in a pan without any fat to crisp it up. Cook the sausages in the same pan with a knob of butter, turning to get a good colour all over. Just before the sausages are ready, add the sliced mushrooms, seasoning with salt and pepper. Do the same with the tomatoes, removing before they break up.
Slowly heat the baked beans and make the scrambled eggs in a non-stick pan with the rest of the butter, seasoning with salt and pepper and adding the cream half way into cooking so as to improve the eggs’ texture, to stop them drying out and to give them a more refined flavour.
Flatten the hash browns with a spatula to ensure even cooking till golden brown on both sides. Cook the bacon in a pan without any fat to crisp it up. Cook the sausages in the same pan with a knob of butter, turning to get a good colour all over. Just before the sausages are ready, add the sliced mushrooms, seasoning with salt and pepper. Do the same with the tomatoes, removing before they break up.
Slowly heat the baked beans and make the scrambled eggs in a non-stick pan with the rest of the butter, seasoning with salt and pepper and adding the cream half way into cooking so as to improve the eggs’ texture, to stop them drying out and to give them a more refined flavour.