Hearty British Breakfast with Maple Pork Sausages, Roasted Portobellos &Amp; Garlic Herb Toasts

If you’re looking for a light bite, you’ve come to the wrong place! This is the full English breakfast, a famous fry-up of traditional English, Irish or Welsh proportions that’s just right for big appetites. Fried eggs are accompanied by maple-pork sausages, juicy roasted tomatoes and portobello mushrooms, with hearty white beans in a buttery tomato sauce.

More, you say? That’s the spirit! Add a slice of crisp, savory garlic toast on the side, sprinkle the plate with chopped parsley for a fresh touch and tuck in!

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Ingredients

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce Maple Pork Breakfast SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Using a spoon, remove and discard black gills from undersides of mushrooms; trim large stems if needed. Quarter tomatoes lengthwise. Finely chop parsley.
2. Place sausages on one side of a lightly oiled baking sheet; roast on top rack for 5 minutes (for 4 servings, spread across entire sheet).
3. Meanwhile, drizzle mushrooms with oil; rub both sides to coat. Season all over with half the Fry Seasoning, salt and pepper. Drizzle tomatoes with oil; season with salt and pepper. After sausages have roasted 5 minutes, carefully arrange tomatoes and mushrooms (stem sides down) on empty side of sheet. Return to top rack and roast until veggies are tender and sausages are cooked through, 14-16 minutes more. (For 4, leave sausages roasting; arrange veggies on a second sheet and roast on middle rack.)
4. Meanwhile, heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat until melted. Add remaining Fry Seasoning; cook, stirring, until fragrant, 30 seconds. Add half the tomato paste (all for 4) and cook, stirring, until thickened and darkened, 2-3 minutes. Stir in beans and their liquid, stock concentrate and ¾ tsp sugar (1½ tsp for 4). Cook, stirring, until liquid has thickened and beans are saucy, 2-4 minutes more. Taste and season generously with salt and pepper. Remove from heat; cover to keep warm.
5. Toast bread and spread with garlic herb butter. Halve toasts diagonally.
6. While bread toasts, heat a drizzle of oil in a large nonstick pan over medium-high heat. Crack eggs into pan and cover (for 4 servings, cook in batches). Fry eggs to preference. Season with salt and pepper.
7. Reheat beans over medium heat if necessary. Divide sausages, eggs, mushrooms, tomatoes, beans and garlic toasts between plates in separate sections. Garnish with parsley and serve.

Recipe Tips

FAQ

Can I use regular pork sausages instead of maple?

Yes, you can substitute any breakfast sausage. The maple flavor adds sweetness, but plain pork sausages work well too.

What can I use instead of garlic herb butter?

Mix softened butter with minced garlic and dried herbs like parsley, thyme or chives. Alternatively, use plain butter and sprinkle with garlic powder.

Can I make this vegetarian?

Absolutely! Omit the sausages and use a plant-based sausage or extra mushrooms. Replace the chicken stock concentrate with vegetable stock.