Full English Breakfast With Pork Sausage

🥘 Ingredients

• butter
• cannelli
• fry
• garlic
• haif
• mushrooms
• parsley
  ½
• pork
• portobello
• stock
• sugar
• tomato
• tomatoes
  4

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Start by removing the black gills from the portobello mushrooms and trim any large stems. Quarter tomatoes lengthwise. Finely chop parsley .

   portobello, tomatoes: 4, parsley: ½
2. 

   2

   Place pork sausages on a lightly oiled baking sheet and roast on top rack; check after 5 minutes. (For 4 servings, spread across the entire sheet.)

   pork
3. 

   3

   Meanwhile, coat mushrooms in ⏱️ 2 tsp oil and season with haif of the fry seasoning rest. Season the tomatoes with salt and pepper. Add them to the sheet and roast for another ⏱️ 14 to 16 minutes , until veggies are tender and sausages are cooked through.

   mushrooms, haif, fry, tomatoes
4. 

   4

   While that roasts, melt butter in a small pot. Add the remaining fry seasoning until fragrant, then tomato paste. Stir in cannelli beans and their liquid, stock concentrate, and sugar . Let it thicken; season generously.

   butter, fry, tomato, cannelli, stock, sugar
5. 

   5

   Toast bread and spread with garlic herb butter/cut on the diagonal.

   garlic
6. 

   6

   Use a separate large pan with a drizzle of oil to crack the eggs; cover and cook to preference, seasoning with salt and pepper.
7. 

   7

   Before serving, heat the beans if needed. Divide the sausages, eggs, mushrooms, tomatoes, beans, and toasts between plates, in separate sections, and garnish with parsley.