A healthy way to enjoy the traditional British breakfast, grilled not fried, but with all the flavour of the original.
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4 low-fat herby sausages, skinned
1 tablespoon plain flour
2 slices of rindless smoked back bacon
4 large mushrooms, stalks removed
Olive oil for brushing
1 teaspoon vinegar
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Method Prep:5min › Cook:10min › Ready in:15min
Heat the grill to moderately hot. With lightly floured hands, shape the sausage meat into four rounds. Place the rounds on the grill rack with the bacon and mushrooms. Brush the mushrooms lightly with oil and cook everything under the grill: the mushrooms and sausage rounds need 3-4 minutes on each side and the bacon about 5 minutes on each side.
Meanwhile, add the vinegar to a frying pan of water and heat to simmering point. Break each egg into a cup and gently slide each, one at a time, into the water. Keep the water at a steady temperature, spooning a little water over the yolks as they cook, until the eggs are cooked to your liking. Chop the bacon finely.
To serve, put each mushroom, rounded-side down, onto a warm plate. Top with a sausage round. With a slotted spoon, lift each egg from the water, place the spoon on kitchen paper to remove excess water and put an egg on top of each sausage. Sprinkle with bacon and pepper, and serve with grilled tomatoes.