For the breakfast
2 tbsps vegetable oil
1 pack of premium pork chipolatas, links cut
1 pack of smoked or unsmoked dry cured air-dried back bacon
250g small portobello mushrooms
150g asparagus, trimmed
500g spinach, washed and dried
260g cherry tomatoes
1 tbsp olive oil
sea salt & black pepper
4 medium free range eggs
200g Heinz baked beans
Serves 4: Prep: 10 minutes. Cook: 30 minutes.
To fry the chipolatas, pre-heat 1 tablespoon of vegetable oil in a large frying pan on a medium heat and pan-fry the sausages until golden brown, turning every 2-3 minutes. The sausages will take around 12 minutes to cook. Once cooked remove the sausages to a plate lined with kitchen towel to soak up any excess fat.
To cook the bacon, heat the grill to high. Place the rashers slightly apart on a grill tray and cook under the grill for 2-3 minutes until the bacon has curled and the fat is golden brown; turn over and cook for another 90 seconds. Remove the bacon to the plate with the sausages.
To cook the vegetables, return the pan to the heat and turn it up to high. Add the remaining tablespoon of vegetable oil and add the mushrooms and asparagus and fry for 2 minutes, turning occasionally. Add the spinach and cook until it has wilted. Remove the vegetables to a sieve to drain any excess water.
To cook the tomatoes, place the tomatoes on the grill tray used for the bacon and drizzle with the olive oil and season with salt and freshly cracked black pepper. Place under the grill for 2 minutes until the skin is starting to pop.
To finish, place the sausages back into the pan and warm on a high heat for 60 seconds, return the bacon to the pan, crack in the eggs and turn the heat down to low. Spoon the vegetables back into the pan around the eggs followed by the baked beans and tomatoes. Cook on the low heat for 3-4 minutes until the eggs are cooked but yolk is still slightly runny.