Brunch
Full English breakfast
- Preparation time
- 30 min
- Servings
- 2 servings
Ingredients
- Tomato — to buy2
- Butter — to buy20 g
- Mushroom — to buy150 g
- Pork fatback — to buy4 tranches
- Sausage — to buy4
- White beans — to buy1 boîte (400 g)
- Tomato paste — to buy1 c. à s.
- Bread — to buy2 tranches
- Egg — to buy2
Preparation
Halve the tomatoes and cook in a pan with a little butter, 4-5 minutes cut-side down, until soft and lightly caramelised. Keep warm.
In the same pan, brown the sliced mushrooms for 5 minutes over high heat, until they release their water and turn golden. Keep warm.
Cook the bacon and sausages in the pan for 8-10 minutes, turning regularly, until well browned and crisp at the edges.
Meanwhile, heat the beans with the tomato purée in a small saucepan over low heat for 5 minutes, stirring occasionally.
Toast the bread slices until golden, then butter them lightly.
Crack the eggs into the still-hot pan and fry for 2-3 minutes, until the white is set and the yolk still runny.
Arrange everything on one large plate and serve immediately, piping hot.