← Nouns Cooking · British & Irish

Ingredients

• 4 good pork sausages
• 4 rashers of back bacon
• 2 slices Black pudding (optional)
• 150 g chestnut mushrooms, halved or thickly sliced
• 2 Tomato, halved
• 1 can baked beans (400 g)
• 4 Eggs
• 4 slices slices of bread, for toast
• 20 g butter, plus extra for the toast
• 2 tbsp Vegetable oil
• Salt
• Black pepper

Method

1. Heat the oven to 120°C (100°C fan) and put two plates and a baking tray in to warm; cooked items wait here while you fry the rest.
2. Heat 1 tbsp oil in a large frying pan over medium heat and fry the sausages for 12–15 min, turning often, until browned all over and cooked through with no pink, 71°C (160°F) inside. Move them to the warm tray.
3. Fry the bacon in the same pan for 2–3 min per side until the fat is golden. Add the black pudding for the last 2 min, turning once, then move everything to the oven.
4. Add the butter, mushrooms and tomatoes, cut side down, with a pinch of salt and pepper. Cook for 5 min, turning the mushrooms, until they are browned and the tomatoes soften. Meanwhile, warm the beans in a small pan over low heat, stirring now and then.
5. Wipe the pan, add the remaining oil and set it over medium-low heat. Crack in the eggs and fry for 3–4 min, spooning hot fat over the yolks, until the whites are set and the yolks still runny. Toast and butter the bread at the same time.
6. Share everything between the warm plates and serve at once, with brown sauce or ketchup and a pot of tea.

Tips

• Sausages and black pudding often contain wheat rusk or oats; check labels for a gluten-free breakfast.
• Hash browns, fried bread or bubble and squeak are all fair additions if you have the pan space.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Jamie Oliver