Full English Breakfast With Pork Sausage
with Portobellos, Stewed Beans & Garlic Herb Toasts
If you’re looking for a light bite, you’ve come to the wrong place! This is the full English breakfast, a famous fry-up of traditional English, Irish, or Welsh proportions that’s just right for big appetites! Fried eggs are accompanied by maple-pork sausages, juicy roasted tomatoes and portobello mushrooms, with hearty white beans in a buttery tomato sauce. More, you say? That’s the spirit! Add a slice of crisp, savory garlic toast on the side, sprinkle the plate with chopped parsley for a fresh touch, and tuck in!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Portobello Mushrooms
2 unit
Tomato
¼ ounce
Parsley
10 ounce
Maple Pork Breakfast Sausage
1 tablespoon
Fry Seasoning
1.5 ounce
Tomato Paste
1 unit
Cannellini Beans
1 unit
Chicken Stock Concentrate
2 slice
Sourdough Bread
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
¾ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Quarter tomatoes lengthwise. Finely chop parsley.
• Place sausages* on one side of a lightly oiled baking sheet; roast on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, spread out across entire sheet.)
• Meanwhile, drizzle mushrooms with oil; rub both sides to evenly coat. Season all over with half the Fry Seasoning, salt, and pepper. Drizzle tomatoes with oil; season all over with salt and pepper. • Once sausages have roasted 5 minutes, carefully arrange tomatoes and mushrooms (stem sides down) on empty side of sheet. Return to top rack and roast until veggies are tender and sausages are cooked through, 14-16 minutes more. (For 4, leave sausages roasting; arrange veggies on a second sheet and roast on middle rack.)
• Meanwhile, heat 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat until melted. Add remaining Fry Seasoning; cook, stirring, until fragrant, 30 seconds. Add half the tomato paste (all for 4) and cook, stirring, until thickened and darkened, 2-3 minutes. • Stir in beans and their liquid, stock concentrate, and ¾ tsp sugar (1½ tsp for 4). Cook, stirring, until liquid has thickened and beans are saucy, 2-4 minutes more. Taste and season generously with salt and pepper. Remove pot from heat; cover to keep warm.
• Toast bread and spread with garlic herb butter. Halve garlic toasts on a diagonal.
• While bread toasts, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Reheat beans over medium heat if necessary. • Divide sausages, eggs, mushrooms, tomatoes, beans, and garlic toasts between plates in separate sections. Garnish with parsley and serve.
Breakfast Sausage is fully cooked when internal temperature reaches 160°.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
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