Weekend Breakfast

Serves 2, prep time 15, cooking time 10 minutes.

INGREDIENTS
8 chicken or vegetarian sausages
1 tbsp of vegetable oil
2 tbsp of all-purpose seasoning
1 tsp of dried mixed herbs
12 cherry tomatoes
200g of spinach
300ml baked beans

FOR THE EGGS
4 free-range eggs
1 litre of water
3 tbsp of white vinegar
1 litre of iced water

FRY_UPMETHOD
To poach the eggs, fill a shallow pan with a litre of water and bring to the boil. Turn the heat down and let the water simmer (it should appear to be fizzing but not boiling), then add the white vinegar. Break the eggs into small cups. Slowly pour the egg into the water: let the egg white drop in first, then let the remainder slide into the water. Cook for 4-5 minutes, then remove from the water and place in iced water while you prepare the rest of the ingredients.
Place the sausages in a bowl and coat with oil, add the seasoning and dried herbs. Heat a pan over a medium heat and shallow-fry the sausages for 4-5 minutes. In the same pan fry the cherry tomatoes until soft; they will spit, so cover the pan. Meanwhile, wash and drain the spinach and place in a bowl with half a cup of water, then cover and cook in the microwave for 5 minutes. Heat the beans and plate the ingredients – serve with mustard and brown sauce.

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