English Breakfast

Name: English Breakfast
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Cuisine: european
Ingredients: One 14.5-ounce can white beans, drained; 2 tablespoons ketchup; 1 tablespoon maple syrup; 1 tablespoon Worcestershire sauce; 2 teaspoons whole-grain mustard; 3 strips bacon, chopped; Kosher salt; Canola oil, as needed; 4 large button mushrooms, halved; 1 Roma tomato, sliced; 2 black pudding sausage links; 2 thick-cut slices brioche; 4 large eggs; Freshly ground black pepper; 1/4 cup arugula leaves; 2 tablespoons sliced fresh chives; 2 tablespoons extra-virgin olive oil

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 to 4 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 to 4 servings

Ingredients

One 14.5-ounce can white beans, drained

2 tablespoons ketchup

1 tablespoon maple syrup

1 tablespoon Worcestershire sauce

2 teaspoons whole-grain mustard

3 strips bacon, chopped

Kosher salt

Canola oil, as needed

4 large button mushrooms, halved

1 Roma tomato, sliced

2 black pudding sausage links

2 thick-cut slices brioche

4 large eggs

Freshly ground black pepper

1/4 cup arugula leaves

2 tablespoons sliced fresh chives

2 tablespoons extra-virgin olive oil

Directions

For the beans: Add the beans, ketchup, maple syrup, Worcestershire, mustard, bacon and 2 teaspoons salt to a small pot, bring to a simmer over medium heat and cook for 10 minutes. Remove from the heat and keep warm.
Heat an indoor grill pan over medium-high heat. Brush lightly with canola oil. Arrange the mushrooms and tomatoes on the pan and sprinkle with salt. Grill until they begin to brown, about 2 minutes. Flip and cook until just heated through. Remove from the heat and set aside.
Add the sausage links to the pan. Cook, turning as needed, until crispy and browned on all sides and cooked through in the center, about 7 minutes. Set aside and keep warm.
Grill the brioche until golden brown, about 2 minutes per side.
Add enough canola oil to coat the bottom of a large nonstick skillet and heat over medium. Crack the eggs into the skillet and adjust the heat to low. Sprinkle the eggs with salt and pepper. Cover the skillet and cook until the whites are firm but the yolks are still runny, about 2 minutes.
Arrange the grilled tomatoes and mushrooms over the cooked whites of the eggs. Slide the eggs off onto a large plate. Top with the arugula leaves, sprinkle with most of the chives and drizzle with the extra-virgin olive oil.
Serve the black pudding and toast on a side dish and the beans in a small cast-enamel pot. Sprinkle the beans with the remaining chives.