The breakfast club
Prep
10 mins
Cook
45 mins
Servings
2
Difficulty
Medium
My go to weekend breakfast is this absolute belter called The Breakfast Club. It's a proper fry up that feeds the whole family without breaking the bank, and honestly, it's dead simple to throw together. The beauty of this one is that you can have everything on the table in under an hour, which means more time enjoying your breakfast rather than slaving over the stove. Mushrooms are the real hero here because they're packed with B vitamins that give you sustained energy throughout the day. Trust me, once you master this recipe, you'll be making it every Saturday morning.
Ella x
Ingredients
- 3 tbspsunflower oil
- 14 frozen hash browns
- 13 pork sausages
- 4 rasherssmoked back bacon
- 15 gbutter plus extra for spreading
- 100 gchestnut mushrooms sliced
- 12 eggs
- 400 gcan baked beans
- 6 sliceswhite bread
- 1butter ketchup and brown sauce(to serve)
Detail level
Instructions
- 1
Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
- 2
About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
- 3
To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.
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