Gluten-Free Full English Breakfast

Ingredients

• 2 links Gluten-Free Sausages
• 4 slices Smoked Bacon
• 2 Large Eggs
• 1/2 can Tinned Plum Tomatoes
• 100 g Mushrooms
• 1/2 can Baked Beans
• 1 tbsp Sunflower Oil
• 2 slices Gluten-Free Toast
• 2 slices Black Pudding (Gluten-Free)

Instructions

1. 1Place a large frying pan over medium-high heat (around 375°F/190°C). Add the 1 tbsp of sunflower oil.
2. 2Add the 2 Gluten-Free Sausages and 4 slices of Smoked Bacon to the hot frying pan. Cook for 10-15 minutes, turning occasionally, until the sausages are browned and cooked through (internal temperature of 160°F/71°C) and the bacon is crispy. Remove the sausages and bacon from the pan and set aside on a plate.
3. 3Add the 100 g Mushrooms to the same frying pan. Cook for 5-7 minutes, stirring occasionally, until they are softened and slightly browned. Remove the mushrooms from the pan and set aside.
4. 4Carefully crack the 2 Large Eggs into the frying pan. Fry for 2-4 minutes, depending on how you like them, until the whites are set and the yolks are cooked to your preference. Alternatively, you can scramble them in the pan.
5. 5While the eggs are frying, gently heat the 1/2 can Tinned Plum Tomatoes and the 1/2 can Baked Beans in separate small saucepans over low heat for 3-5 minutes, or until warmed through.
6. 6Place the 2 slices of Black Pudding (Gluten-Free) in the frying pan with the eggs for the last 2-3 minutes of cooking, until heated through and slightly crisp on the edges.
7. 7Toast the 2 slices of Gluten-Free Toast until golden brown.
8. 8Arrange the cooked Gluten-Free Sausages, Smoked Bacon, Mushrooms, fried Eggs, Black Pudding, warmed Tinned Plum Tomatoes, and Baked Beans onto two plates. Serve immediately.

Substitutions

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