Ingredients
Protein
- 4 large Eggs
- 4 links Chicken Sausages
Vegetables
- 2 medium Tomatoes, halved
- 8 mushrooms, whole or sliced
- 2 Spring onions, chopped
Other Ingredients
- 1 cup Baked Beans (canned or homemade)
- 4 slices Bread
- 1 tablespoon Oil
- 1 tablespoon Butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare vegetables: Wash and halve the tomatoes. Clean mushrooms and keep whole or slice them as preferred. Chop the spring onions and set aside.
- Cook sausages: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove and keep warm.
- Sauté mushrooms and tomatoes: In the same skillet, add butter. Once melted, add mushrooms and tomatoes, seasoning with salt and black pepper. Cook until mushrooms are tender and tomatoes slightly softened, about 5-7 minutes. Stir in chopped spring onions towards the end.
- Cook eggs: In the skillet, after removing vegetables, crack eggs and cook them sunny side up or to your preference. Season with salt and black pepper.
- Warm baked beans: Heat baked beans in a small saucepan over medium heat until warm, stirring occasionally.
- Toast bread: Toast the bread slices until golden brown using a toaster or grill.
- Assemble breakfast: Arrange the sausages, eggs, sautéed mushrooms and tomatoes, baked beans, and toasted bread on a plate. Serve immediately while warm.
Notes
- You can substitute chicken sausages with pork or vegetarian sausages if preferred.
- Adjust cooking times depending on how you like your eggs cooked.
- Adding black pudding and hash browns is traditional but optional.
- Use fresh homemade baked beans for a richer flavor.
- For a healthier alternative, use whole-grain bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
