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Breakfast With All The Trimmings

40 g St Ivel Utterly Butterly; (1.5oz)
8 Prepared or brought hash browns
4 lg Pork sausages
4 Rindless rashers of back bacon; trimmed of excess fat
8 Mushrooms wiped
1 400 g; (14oz) can baked beans
4 Eggs; beaten (size 3)
45 ml Single cream or semi skimmed milk; (3 tbsp)
Salt and freshly ground pepper


Preheat the grill to medium and line the grill rack with foil. Melt the St Ivel Utterly Butterly and use to lightly brush the hash browns.


Cook under the grill for 15 mins, or until golden, turning at least once during cooking. Drain on absorbent paper.


Prick the sausage with a fork then add to the grill pan after cooking the hash browns for 5 mins. Cook for 10 mins and turn occasionally during cooking.


Add the bacon after a further 5 mins and cook for 5 mins or until cooked, again, turn once during cooking.


Lightly brush the mushrooms with a little St Ivel Utterly Butterly then cook with the hash browns, sausages and bacon for 3 mins. Drain all the grilled food on absorbent paper.


Meanwhile heat the baked beans, stirring occasionally until thoroughly heated.


Beat the eggs, single cream or milk with salt and pepper to taste until well blended.


Place the melted St Ivel Utterly Butterly in a small saucepan and heat gently, pour in the beaten egg mixture and place over a medium heat. Cook, stirring frequently with a wooden spoon for 3-4 mins or until the eggs have lightly set.


Remove from the heat and serve with brown toast spread with St Ivel Utterly Butterly, the baked beans, grilled sausages, bacon, mushrooms and hash browns.





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