07 December 2009On Titchmarsh today!All-day Breakfast Bap
The English breakfast is famous the world over, with its egg, bacon, sausage, fried tomato, fried mushroom and fried bread – cholesterol on a plate! Done well, though, it is delicious, but I have played around with the basic idea here to come up with something completely different. The egg, bacon, sausage, tomato and mushroom are served together in a bun, rather like a burger with lots of different seasonings to taste. I’ve even added some cheese. It tastes wonderful, at any time of day!
SERVES 8
8 bread buns
Filling
450g (1lb) Cumberland or Lincolnshire sausages
salt and freshly ground black pepper
6 slices best-quality back bacon
vegetable oil
8 button mushrooms
25g (1 oz) butter
3 hard-boiled eggs, shelled and roughly chopped
5 sun-blush tomatoes, cut into fine strips
a handful of fresh parsley leaves, finely chopped
1 tbsp tomato ketchup, bought or home-made
1 tbsp brown sauce
55g (2 oz) Cheddar, grated (optional)
1. Remove the outer skin from the sausages, and put the meat in a bowl. Season with salt and pepper, gently mix together, and place to one side.
2. Discard the rinds, and cut the bacon rashers into lardons. Fry in a hot pan in 1 tbsp of the oil until golden brown. Drain and cool.
3. Remove the stalks from the mushrooms and cut them and the caps into quarters. Gently fry in the butter and another tbsp of oil. Season and cook until just done. Cool.
4. Incorporate all the ingredients into the sausagemeat and mix well together. Shape the mixture into eight equal-sized patties and store in the fridge for half an hour or so before cooking.
5. To cook, heat a couple of tbsp of oil in a frying pan, to a moderate-high temperature. Add the patties, in batches if necessary, and seal both sides. Cook through well, for about 4-6 minutes each side.
6. Meanwhile, warm the buns through in a low oven, and butter them if you like (I don’t). Serve a hot breakfast patty in each bun.
Click here to return