Serves 1 (+ little helpers)
INGREDIENTS:
6 breakfast sausages180g streaky smoked bacon
220g British Piccolo Tomatoes
Organic wild white sourdough loaf
1 shallot, thinly sliced
Organic Baked Beans 400g
2-4 eggs, fried
2-4 tbsp Extra Virgin Cold Pressed Rapeseed oil
For the pancakes:
300g pancake mix2 eggs
250ml Oat Milk or whole milk
2 tbsp oil
2 tbsp caster sugar
Pinch of salt
To serve:
Vegan cocoa dusted Truffles with Cocoa nibs
British Apple Juice
English Breakfast Tea
Raspberry Jam
Tracklements Tomato Ketchup
METHOD:
- Put your bacon on a roasting tray with some chopped spring onions, chives and tomatoes. Season with cracked black pepper. Place the breakfast sausages on another tray with chopped shallot, thyme and a good drizzle of rapeseed oil. Cook both trays in a preheated oven at 180˚C for 20-25 mins.
- Make a pancake batter by beating two eggs and adding in milk. Then stir in the oil and add in the pancake mix and sugar. Beat into a smooth thick batter. Cook in a seasoned pan for 3-4 mins until the base is golden. Turn and cook both sides. Repeat with the remaining batter.
- Serve this breakfast with fried eggs, buttered toast, baked beans, a mug of tea, apple juice and some chocolates on the side.
