Full English on toast

Full English on toast

From
Posh Toast
Serves
4
Prep
30 mins

The beauty of the classic full English is that it’s infinitely variable. Mix and match the ingredients for a different ‘fry-up’ combo every time.

Ingredients

Quantity Ingredient
4 chipolata sausages, (or any small sausage)
4 rashers smoked streaky bacon
8 cherry tomatoes
1 tablespoon olive oil
200g button mushrooms, halved or quartered if large
1 garlic clove, crushed
few sprigs rosemary, leaves picked and finely chopped
large knob butter, plus extra for spreading
5 eggs
1/2 baguette
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C fan. Place the sausages on a lipped baking tray and cook in the oven for 8 minutes. Add the bacon rashers and return to the oven for 15 –20 minutes, turning once, until the sausages are browned and the bacon is crisp (make sure you keep an eye on the bacon so that it doesn’t burn). Add the tomatoes to the tray for the final 6 minutes, shaking the tray so that they are coated in the bacon fat.
  2. Meanwhile heat the oil in a frying pan, throw in the mushrooms, season and cook for 5 – 8 minutes until softened. Add the garlic and rosemary to the pan, stir and cook for a further minute.
  3. For the scrambled eggs, heat the butter in a frying pan. Crack the eggs into a jug, season and beat lightly with a fork. Pour into the pan and cook gently, stirring, until the eggs are just set but still creamy. Set aside.
  4. Halve the baguette lengthways and widthways so that you have four pieces. Toast the bread and then butter well. Spoon the scrambled eggs over the toast, top with the mushrooms, a slice of bacon, a sausage and a couple of roasted tomatoes.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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