Hold the muesli – nothing will make your day like this serious breakfast with all the trimmings.
Ingredients
- 2 large desiree potatoes, peeled, coarsely grated
- 50g butter, melted
- 1 tablespoon lemon thyme leaves, plus 4 sprigs extra
- 125ml (1/2 cup) olive oil
- 4 portobello mushrooms, (see top tips) stalks trimmed
- 2 red onions, cut into wedges
- 500g cherry truss tomatoes on the vine or cherry tomatoes
- 8 beef chipolata sausages
- 8 rashers short-cut rindless bacon
- 2 tablespoons white vinegar
- 4 eggs, refrigerated
- Sourdough bread, toasted
- Mustard, to serve
- MasterFoods® Tomato Sauce, to serve
- Barbecue sauce, to serve
Baked beans
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon finely chopped oregano leaves
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 400g can Italian chopped tomatoes
- 400g can cannellini beans, rinsed, drained
- 2 tablespoons finely chopped basil leaves
Method
- Step 1To make baked beans Preheat oven to 200°C. Heat oil in a saucepan over medium–high heat. Add onion, garlic and oregano, and cook, stirring, for 5 minutes or until onion is soft. Add tomato paste, sugar and tomatoes, and cook, stirring, for 3 minutes or until warmed through. Stir in beans, then transfer to an ovenproof dish. Bake for 20 minutes or until sauce is thickened. Stir in basil. Season with salt and pepper. Cover to keep warm.
- Step 2To make hash brown Wring potatoes in a clean tea towel to remove excess moisture. Combine in a bowl with butter and thyme. Season.
- Step 3Heat 2 tablespoons oil in a 22cm non-stick, heavy-based frying pan over low heat. Add potato mixture, then, using the back of a metal spoon, spread evenly over base of pan, pressing firmly to compact. Cook, pressing occasionally, for 10 minutes or until underside is deep golden. Using a spatula, turn over and cook for a further 10 minutes or until golden and cooked through.
- Step 4To cook vegetables Place mushrooms, stalk-side up, and onions, cut-side up, on a large oven tray. Drizzle with 2 tablespoons oil and scatter with extra thyme sprigs. Season, then roast for 10 minutes. Add tomatoes to tray and drizzle with remaining 2 tablespoons oil. Roast for a further 10 minutes or until mushrooms and onions are tender and tomato skins have burst.
- Step 5To cook sausages and bacon: Preheat a lightly greased chargrill pan or barbecue over high. Working in 2 batches, cook sausages and bacon, turning, for 5 minutes or until sausages are cooked through and bacon is golden. Drain on paper towel. Transfer to a plate and cover to keep warm.
- Step 6To poach eggs: Fill a deep frying pan with water, then stir in vinegar. Bring to the boil over high heat, then reduce heat to medium and water to a gentle simmer. Break 1 egg into a cup, then gently slide into pan. Repeat with remaining eggs. Cook for 5 minutes for soft-poached eggs or until cooked to your liking. Using a slotted spoon, remove eggs from pan and drain on paper towel.
- Step 7To serve: Cut hash brown into wedges. Divide among plates with beans, vegetables, sausages, bacon and eggs. Serve with toast, mustard and sauces.
Nutrition
4506 kj
Energy
84g
Fat Total
27g
Saturated Fat
46g
Protein
2022.73mg
Sodium
13g
Carbs (sugar)
32g
Carbs (total)
Notes
Top tips: Portobello are large Swiss brown mushrooms. Substitute flat mushrooms.
If you prefer fried eggs, heat 2 tbs olive oil in a frying pan over medium–high heat. Break eggs into pan and cook for 3 minutes for runny yolks or until cooked to your liking. For a crisp hash brown, avoid waxy potatoes with high moisture content. Use all-rounder potatoes, such as desiree or sebago.
For the best result when poaching eggs, buy eggs with the longest use-by date and use chilled.
- Author: Dominic Smith
- Image credit: Steve Brown
- Publication: MasterChef