Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 18

Every one has their own idea of the perfect full English breakfast – this is my version. (Strictly for weekends or school holidays as this is far too messy for weekdays!)

2 tbsp olive oil

12 chipolata sausages

12 rashers of bacon (I love maple bacon)

1 tin baked beans (or your own if you have any made!)

6 large field mushrooms

6 plum tomatoes

pepper to taste

6 large free-range (and if possible organic) eggs

fresh wholemeal bread

margarine

Serves: 6

Prep time: 5–10 minutes

Cooking time: 30 minutes

1 One of the hardest things with cooked breakfast is timing everything together and keeping it all warm! To help with this, preheat the oven to 130°C/250°F/GM½ and put in your serving plates and a large platter.

2 Heat the olive oil in a large frying pan and add the chipolatas, cooking slowly for about 10 minutes until they start to spit. Add the bacon and cook until it begins to crisp. The sausages should now be nice and brown. Pop these into the oven onto the large platter to keep warm.

3 Place the baked beans in a small saucepan and heat gently. Do not allow to overheat.

4 Lower the heat in the frying pan and add the mushrooms and tomatoes. Season these with some pepper and gently fry for approximately 5 minutes.

5 Meanwhile in a separate frying pan heat a little oil and crack the eggs carefully into it. Cook until the white is completely set and firm.

6 Toast the wholemeal bread and spread with margarine.

7 Serve!