Classic Breakfast Board
Serves: 4
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Directions
- Preheat the oven to 180°C and line a baking tray with baking paper. Place the sausages, bacon, and tomatoes onto the tray, season the tomatoes with pepper and bake for 15 minutes or until cooked through.
- Heat the oil in a medium pot over medium to high heat. Gently place the chips into the oil and fry for 10-12 minutes until golden and crispy. Once cooked, remove the chips from the oil and drain on absorbent kitchen paper.
- Heat 1 Tbsp (15ml) oil in a medium, non-stick frying pan over high heat and add the mushrooms and mixed herbs. Saute until cooked. Season with salt and ground white pepper. Remove from the heat and set aside.
- Assemble the breakfast on a large serving board: chips, sausages, bacon, tomatoes, mushrooms, baked beans, and eggs.
- Top Potato Tip: This breakfast is delicious as is but if you fancy a quick dip for those chips, simply mix: ¼ cup mayonnaise with 2 Tbsp (30ml) tomato sauce and a pinch of cayenne pepper for a spicy breakfast sauce!
Ingredients
- 8 pork or chicken chipolata sausages
- 4 rashers of streaky bacon
- 2 large tomatoes, halved
- 2 pinches ground white pepper, to season
- 10 ml sunflower or vegetable oil
- 300 g sliced button mushrooms
- 2.50 ml dried mixed herbs
- sunflower or vegetable oil, for frying
- 6 large potatoes, peeled and cut into chips
- 1 tin of baked beans, heated, to serve
- 4 eggs, fried, to serve