About this recipe:The full breakfast is a great British institution. Loads of flavours that set you up for an action packed day. I set out to make this diet friendly and the result is a brilliant weekend treat for dieters. Now this is a BIG breakfast, even when it’s comprised of low calorie, highly filling foods. But because of all the protein going on it’ll keep you full for ages. When I make this as brunch for my family we skip lunch which keeps our overall daily calorie intake in check. If you get hungry later on, have a small snack like a salad or a piece of fruit.
2 medium potatoes, such as Maris Piper or similar, peeled
2 egg yolks
salt and pepper
1/2 tin baked beans, 200g
1/2 tin chopped tomatoes, 200g
5 closed cup white mushrooms, sliced
1 tablespoon brown sauce
low calorie cooking spray
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Method Prep:10min › Ready in:10min
Cook the sausages as instructed on the packaging.
Grate the potatoes for hash browns; dab with kitchen paper to remove excess liquid. Combine the grated potato with two egg yolks in a bowl. Season with some salt and pepper; mix together well. Set aside until you cook the hash browns.
Heat a pan over a medium-low heat. Add the beans, tomato and mushrooms; cover with a lid and simmer until the mushrooms are cooked.
Once the mushrooms are cooked, take the lid off and simmer until the liquid has reduced and you have a thick sauce.
Slice the sausages and add to the sauce. Keep the sauce hot until needed.
To cook the hash browns: Spray a non-stick frying pan and heat it over medium heat. Add the potato and spread out to a thin layer. Cook for about 10 mins until golden brown, flip over and cook the other side until golden brown.
Crack 3 eggs into a bowl and season with salt and pepper. Using a fork whisk it briskly until the egg whites turn white instead of translucent.
Heat a non-stick frying pan over medium heat and spray with cooking spray.
Add the eggs to the pan and keep it moving for the first 30-60 seconds by shaking the pan and stirring the egg with a silicone spatula. Some lumps will appear similar to scrambled egg, this is ok but stop while there is still enough liquid egg in the pan to form a flat omelette.
Using the silicone spatula, push any egg down from the edges of the pan. Cook until the edges of the egg dry up. Gently slide the spatula under the edges of the egg until it's completely loose from the pan. If it resists or tears, stop, let it cook a little longer and try again.
When the egg starts to dry up on top scoop some filling onto one half. Slide the filled side first onto a plate and fold the other side over it. Slice the hash brown and lay on top. Finish with a drizzle of brown sauce.
This is my method for making a light, fluffy omelette. Getting the temperature right is important, too high and the egg stick; too low and it will stick. Good non-stick and getting the right temperature are a must. It took me more than a few tries to perfect!
The number of eggs relates to the size of the pan. 2 eggs for a 6-8 inch pan, 3 for 8-10. My frying pan has a flat cooking surface of 8 1/2 inch and 3 eggs works perfectly.