Dairy-Free Full English Breakfast

Ingredients

• 2 per person Vegan Sausages
• 2 slices Back Bacon
• 2 per person Large Eggs
• 1/2 tin Tinned Plum Tomatoes
• 100 g Chestnut Mushrooms
• 1/2 tin Baked Beans
• 2 slices Sourdough Bread
• 2 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large frying pan over medium heat (around 325°F or 160°C). Add the 2 tablespoons of olive oil to the pan. Once the oil is shimmering, carefully add the 2 per person vegan sausages and the 2 slices of back bacon. Cook for 8-10 minutes, turning occasionally, until both the sausages and bacon are browned and cooked through. The bacon should be crispy, and the sausages should have an internal temperature of 160°F (71°C).
2. 2Add the 100 grams of chestnut mushrooms to the same large frying pan with the sausages and bacon. Cook for about 5 minutes, stirring occasionally, until the mushrooms have softened and are lightly browned.
3. 3While the sausages, bacon, and mushrooms are cooking, place a separate non-stick frying pan over medium heat (around 325°F or 160°C). Carefully crack the 2 per person large eggs into this pan. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the pan for the last minute to help the yolks cook if you prefer them less runny.
4. 4In a small saucepan over medium heat (around 325°F or 160°C), heat the 1/2 tin of tinned plum tomatoes for 3-5 minutes, stirring occasionally, until they are warmed through. Alternatively, you can heat them in a microwave-safe bowl for 1-2 minutes. In another small saucepan over medium heat (around 325°F or 160°C), heat the 1/2 tin of baked beans for 3-5 minutes, stirring occasionally, until they are hot.
5. 5Toast the 2 slices of sourdough bread until golden brown and crisp. This can be done in a toaster or under a grill.
6. 6Arrange the cooked breakfast onto two plates. Place the cooked 2 per person vegan sausages, 2 slices of back bacon, and the 100 grams of cooked chestnut mushrooms on each plate. Add the fried 2 per person large eggs, the warmed 1/2 tin of baked beans, and the warmed 1/2 tin of tinned plum tomatoes. Serve alongside the toasted 2 slices of sourdough bread. Sprinkle the 1/4 teaspoon of salt and 1/4 teaspoon of black pepper over the assembled breakfast just before serving.

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