Enjoy a classic Full English on lazy Sunday mornings when you want to spend a few more minutes snuggled up in bed. This recipe serves 4 and only takes 10 minutes to cook!
Ingredients
• 4 chipolata sausages
• 4 rashers of bacon
• 2 to 4 portobello mushrooms
• 4 slices of bread (or 2 cut diagonally in half if using sliced bread)
• 2 vine tomatoes
• 4 eggs
• ½ tin baked beans
• Thyme or dried mixed herbs (optional)
• Salt and pepper
• Melted butter or oil
Let’s get cooking
STEP 1 Preheat the grill in the oven on medium heat and heat the crisp plate in the microwave for 3 minutes.
STEP 2 Meanwhile, season the mushrooms with salt and pepper and a sprig of thyme or dried mixed herbs. Then drizzle the mushrooms lightly with
the melted butter (recommended) or oil.
STEP 3 Slice the tomatoes in half and season with salt and pepper and a small pinch of sugar (optional).
STEP 4 Lay the bacon and bread on the baking tray.
STEP 5 Pop the frying pan on the hob with a little oil over a medium heat.
STEP 6 Put the sausages and mushrooms on the crisp plate in the microwave and set for 4 minutes on Dynamic Crisp.
STEP 7 Put the bacon and bread under the grill in the oven on a medium heat and set for 4 minutes, then turn the bread and set for a further 4 minutes.
STEP 8 Once the sausages and mushrooms have been on for 4 minutes, turn the sausages and put the tomatoes and baked beans (in a mug or small
bowl) on the Crisp Plate, set for a further 5 minutes on the Dynamic Crisp programme.
STEP 9 Meanwhile, crack the eggs into the preheated frying pan, cover with a plate or lid to help cooking and set your timer on the hob for 4 minutes.
STEP 10 Once the microwave, oven and hob have finished, remove and serve!
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