English Breakfast

What you need

Ingredients

Measured for 3 servings.

• 2 pcs (approx. 140 g)Sausages
• 3 pcs (approx. 84 g)Bacon
• 2 pcs (approx. 36 g)Mushrooms
• 2 pcs (approx. 240 g)Tomatoes
• 100 gSmoked Sausage
• 2 pcs (approx. 110 g)Eggs
• 35 gBread

Make it

Method

1. 01

   Wash and halve the two tomatoes and slice the two mushrooms. Set out two sausages, three bacon rashers, 100 g smoked sausage, two eggs and the measured 35 g bread. Use separate utensils for raw meat and ready-to-eat food.

2. 02

   Cook the two sausages in a wide pan over medium-low heat for about 15–20 minutes, turning often, until browned and fully cooked. Check their centre reaches 74°C if poultry sausage, or at least 71°C for ground red-meat sausage.

3. 03

   Move the cooked sausages to a warm clean plate. Fry the bacon for roughly 2–4 minutes per side until cooked as preferred; brown the smoked sausage and mushrooms in the same pan, then warm the tomato halves cut-side down until softened.

4. 04

   Toast the bread and cook the two eggs in a clean area of the pan until the whites and yolks are firm. Divide all components across three small plates; the listed two eggs and two whole sausages are shared between three servings.