- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- 1 tbsp. Unsalted Butter
- 2 Large Eggs
- 4 Banger Sausages
- 4 slices Back Bacon or Streaky Bacon (if back bacon is unavailable)
- 2 slices Black Pudding (optional)
- 2 slices White Pudding (optional)
- 1/2 lb. Crimini Mushrooms, cleaned & quartered
- 1 c. Cherry Tomatoes
- Baked Beans
- 2 (12-14oz) cans Navy Beans
- 2 c. Low-Sodium Chicken Stock
- 2 tbsp. Tomato Paste
- 1/2 c. Tomato Ketchup
- 2 tbsp. Brown Sugar
- 1 tsp. Worchestershire Sauce
- 1 tsp. Garlic Powder
- 2 tsp. Corn Starch
- Salt & Black Pepper, to taste
To make baked beans, combine all baked bean ingredients in a medium-sized pot and heat on medium. Bring to simmer, then reduce heat to medium-low; cover and simmer for 15 to 20 minutes, stirring occasionally.
While beans cook, place sausages and bacon in a large skillet and heat on medium. Cook until sausages and bacon are crisp and fat has rendered out, then remove and drain on a plate lined with paper towels; if using, add black and white pudding slices to same pan and fry until crisp on both sides. Remove and drain. Add mushrooms and tomatoes to pan and fry until tomatoes are soft mushrooms are tender, about 3 to 5 minutes. Finally, in a separate non-stick pan, heat butter until melted then fry eggs to desired doneness (for a traditional plating, leave eggs sunny-side up).
To finish beans, combine corn starch with an equal amount of water and stir in to thicken, then season to taste with salt and pepper. Enjoy a little of everything with a cup of tea or coffee to wash it all down!