This isn’t so much as a recipe, as a guide to creating an alternative English Breakfast. Warming the Smokey Semi Dried Tomatoes enhances their sweetness and is a great alternative to regular tomatoes when they are out of season (as well as saving time). If you prefer your breakfast to be meat free, then they also provide the smoky flavour tones that usually come from bacon. The Tagine paste adds piquancy to the baked beans as well as making them more robust. You don’t have to include all of these ideas on one plate, so pick, choose, change and then eat, as you please.

Ingredients

  • 2 large field mushrooms
  • 2 tbsp Early Harvest olive oil
  • Olive oil for cooking
  • Salt and pepper
  • 200g black pudding, sliced into 2cm pieces
  • 100g Smokey Semi Dried Tomatoes (the Balsamic and Spicy Semi Dried Tomatoes are also very good)
  • 200g baked beans (half a regular sized tin)
  • 2 tsp Tagine paste
  • 2 slices of sourdough bread, brown or white as you prefer
  • 2 free range eggs, or more if you prefer 2 each
  • Rose Harissa, to taste

Ingredients

  • 2 large field mushrooms
  • 2 tbsp Early Harvest olive oil
  • Olive oil for cooking
  • Salt and pepper
  • 200g black pudding, sliced into 2cm pieces
  • 100g Smokey Semi Dried Tomatoes (the Balsamic and Spicy Semi Dried Tomatoes are also very good)
  • 200g baked beans (half a regular sized tin)
  • 2 tsp Tagine paste
  • 2 slices of sourdough bread, brown or white as you prefer
  • 2 free range eggs, or more if you prefer 2 each
  • Rose Harissa, to taste
1

Heat an oven to 175C. Place the mushrooms on a baking tray, drizzle with 1 tbsp olive oil and season with salt and pepper. Place in the oven and roast for around 20 minutes, until softened in the middle and crisp at the edges.

Add the baked beans to a small saucepan or if using a microwave, a non reactive dish. Mix the Tagine paste into the beans and gently heat, stirring frequently, until hot. Set aside till ready to use.

2

Place a frying pan on a medium to high heat and when hot, add a dash of olive oil and place the slices of black pudding into the pan. Fry for around 2 – 3 minutes or until crisp and then turn and repeat on the other side. Turn the heat off and then add the Semi Dried tomatoes, taking care to get as little oil from the jar into the pan.

3

Once the mushrooms are ready, get the other components up to temperature and place the slices of bread into a toaster and toast until golden brown. It’s a good idea to heat your plates as it will help keep everything warm whilst dishing up. To fry the eggs, you can place another frying pan on a high heat or you could re use the pan that has the black pudding in it, after you have plated it up, along with the tomatoes. Add a little olive oil to the pan and when hot, carefully crack the eggs, taking care to avoid any spitting. Cook the eggs for around 2 minutes, using a metal spoon to flick over some of the oil to cook the white around the yolk, or flip over if you prefer them ‘over-easy’.

4

Drizzle some of the remaining Early Harvest on the toast and then slide the eggs on top. Add as much, or as little, Rose Harissa as you like. Add the remaining elements to the plates in any order you wish (some folk are particular fussy about creating borders for beans).

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