English Breakfast in a Flash

By: Ramonas Cuisine from ramonascuisine.com

By: Ramonas Cuisine from ramonascuisine.com

"One pan, one pot meals are my favourites and one pot English breakfast is definitely one of them. Easy, convenient, a lot quicker and most cheering of all, a lot less washing up to do. Yupee! We really do prefer this style and have been making it for a good few years. Nothing spectacular, I know but just as an idea. One pot English breakfast you said? Oohh yeass! All your favourite breakfast ingredients (eggs, sausages, baked beans and mushrooms or bacon- all in one place, no mess no fuss. Just delicious!"

NotesI know that we are takling an English breakfast here and English sausages should be consumed but I had in hand some super nice and spicy French (Merguez style) thin sausages this time. I do love Italian style susages most.
I like this type of sausages because they contain just meat and herbs, nothing else. They remind me greatly of the home made sausages I used to always eat as a kid. The best for me and my taste. Of course you can use any sausage you prefer or happen to have in hand.

Click here for the easy recipe

Serves4

Preparation Time5 min

Cooking Time12 min

Ingredients

4 sausages * chipolata style
4-5 mushrooms washed and sliced
2 eggs large organic
2 rashers of bacon optional
1 tin baked beans
½ tin chopped tomatoes optional
1 tbsp olive oil
1 tsp Worcestershire sauce
1 pinch salt
? tsp black pepper freshly ground

Instruction

Heat 1 tbsp olive oil in a large skillet on a medium fire. Add the sausages and the bacon if you choose to add it and fry for 3 minutes tossing them every now and again.
Add the sliced mushrooms and cook for a further minute or two until those get nice and brown.
Set the sausages and the mushrooms to one side of the skillet. Pour the baked beans and the tomatoes on the other side along with the Worcester sauce, thyme, mix them well together to blend and bring them to a bubbling point. This will take 2 min.
Using using a spoon create couple of dents into the beans mixture and crack in the eggs. Cook on low-medium fire for approximately 4-7 minutes depending on how you want them cooked. I always love them runny.
Season with extra salt (if the bacon was not used) and a good indulgent pinch of freshly ground pepper. Garnish with some fresh herbs sprinkled beautifully on top.