FULL ENGLISH BREAKFAST
PREP TIME: 10 MINS
COOK TIME: 40 MINS SERVES 4 AS A BREAKFAST
2 Tbsp olive oil 1 small brown onion,
finely sliced 3 cloves garlic,
1 crushed, 2 whole 1 heaped tsp sweet
smoked paprika 400g can no-added-salt cannellini
beans, drained and rinsed
/ x 400g can no-added-salt
chopped tomatoes with herbs 1 Tbsp Masterfoods Reduced Salt & Sugar Barbecue Sauce or gluten-free barbecue sauce 300g mushrooms, halved
3 sprigs thyme, plus extra leaves
to serve
400g cherry tomatoes on the vine 8 Peppercorn chipolata sausages 4 x 60g eggs
Freshly ground black pepper
1 Preheat oven to 180°C (fanforced). Heat 1 Tbsp oil in a small saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8-10 minutes, or until onion softens and starts to turn golden brown. Add crushed garlic and paprika to pan. Cook, stirring, for 1 minute. Add beans, canned tomatoes and sauce, and bring to the boil over high heat. Reduce heat to low and then simmer, stirring occasionally, for
10-12 minutes. Cover and set aside.
2 Meanwhile, preheat grill on high. Line a baking tray with foil. Toss halved mushrooms, sprigs of thyme and cherry tomatoes in a roasting pan with remaining garlic and oil. Roast for 12 minutes, or until mushroom and tomatoes are soft. Remove from oven and cover to keep warm. Put chipolatas on lined tray and grill for 4-5 minutes on each side, or until golden brown and cooked through.
3 Crack eggs into a small bowl. Bring a pan of lightly salted water to the boil and swirl vigorously with a wooden spoon to create a whirlpool. Once whirlpool has almost subsided, tip in 1 egg, then lower heat and gently cook for 3 minutes. Scoop out with a slotted spoon, transfer to a plate and repeat with remaining eggs.
Serve roasted vegetables with sausages, eggs and beans. Sprinkle with pepper and scatter with thyme leaves.