English Breakfast | Recipe

Preheat the oven to fan 210°C.

Peel, halve and finely dice the onion. Peel and finely dice the ginger. Peel and finely chop the garlic. Heat the oil in an ovenproof pot and fry the onions, ginger and garlic over a medium heat for 4 minutes. Add the tomato paste and fry for 2 minutes. Deglaze with the strained tomatoes. Mix in the maple syrup and season with salt and the Italian Allrounder. Bring to a boil and add the white beans.

Cover and bake the beans in the oven for 30 minutes.

For the hash browns, peel and coarsely grate the potatoes. Rinse under cold running water, then squeeze well and dry. Heat the clarified butter in a skillet and make small mounds of the potatoes. Flatten slightly and season with the Sandwich Seasoning and salt. Fry on both sides over a medium heat until crispy, about 5 minutes. Keep warm in the oven if necessary.

Fry the bacon in a pan for 4 minutes. Keep warm in the oven at 60°C. Heat 1 tablespoon of oil in a frying pan and fry the sausages on both sides for 5 minutes. Also keep warm in the oven.

Wash and halve the tomatoes. Clean the mushrooms and cut them into quarters. Peel the onion, halve it and cut it into chunky rings. Heat the remaining oil in a frying pan and fry the mushrooms and onions over medium heat for 5 minutes. Add the tomatoes to the pan, cut-side down, and fry for 3 minutes. Arrange the vegetables on the plates and top with Avocado Topping. Heat the butter in the pan and fry the eggs over a medium heat for about 4 minutes. Season with the Egg Topping. Remove from the pan and serve with everything else.