Friday, 12 August 2016



Breakfast is the most important meal of the day, so give it the respect it deserves – do it over the coals.

2 packets pork bangers or chipolatas
Vegetable oil
3 tbsp Castle Barbecue Marinade
2 tbsp honey
3 tbsp grainy mustard
2 punnets cocktail tomatoes, halved
Salt and pepper to season
Small handful of chives
2 punnets mushrooms (button, Portabello, or brown)
Knob of butter
2 packets streaky bacon
6–8 eggs

In a skillet gently fry the bangers in canola oil until cooked.
Heat the marinade, honey and mustard together and brush over the sausages.

Set aside.
Fry the tomatoes in a little oil, season with salt and pepper, and sprinkle with chopped chives.

Set aside.
Fry the mushrooms in a little oil and a knob of butter, season to taste.

Set aside.
Fry the bacon in a drizzle of oil.
Remove from the heat.

Return all the ingredients to the skillet, leaving enough space for the eggs.

Spray the skillet with non-stick spray.
Add a little oil and break the eggs into position.
Your skillet needs to be hot.

Season with salt and pepper.
Cover lightly with foil, making sure it doesn’t touch the eggs.
Serve piping hot.

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