High-protein cooked breakfast
This high-protein cooked breakfast is a nod to the nations favourite full English. The perfect weekend breakfast when you’re looking for a little extra indulgence. If you want to reduce the salt, consider using reduced salt baked beans.
Each serving provides 415 kcal, 36.5g protein, 39.6g carbohydrate (of which 10.6g sugars), 9.5g fat (of which 2.6g saturates), 11.7g fibre and 3.26g salt.
Ingredients
- 4 chicken sausages
- 4 slices smoked back bacon
- 2 free-range eggs
- 400g tin baked beans
- 2 slices wholemeal bread
- 2 tsp unsalted butter (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking.
Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes.
In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper.
Just before serving, toast the slices of bread and spread with butter if using.
To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg.
