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slices white sandwich bread, cut in half on the diagonal 1/2
400g tin baked beans in tomato sauce 4
small pork sausages, such as chipolatas1 tbsp.
vegetable oil 4
slices back bacon
Preheat the oven to 220°C. In a large bowl, toss the tomato halves and quartered mushrooms with 2 tablespoons of the melted butter, thyme, salt and pepper. Drizzle the remaining tablespoon of butter on the four triangles of bread.
Transfer the bread, mushrooms and tomato to a foil-lined baking (cookie) sheet and roast in the oven, turning the items halfway through, until the bread is toasted and golden brown, the mushrooms are golden brown and the tomato has softened and browned. This should take about 7 minutes total for the toast – so remove it from the tray at this point – and 15 minutes total for the tomato and mushrooms. Once cooked, keep warm.
While the vegetables are roasting, pour the baked beans (save the remainder of the tin for another day’s fry-up) into a small saucepan and bring just to a boil. Stir, then lower the heat to a gentle simmer, keeping on the heat until ready to serve.
Fill a non-stick frying pan with 240 ml (8 fl oz/1 cup) water and bring to a boil. Add the sausages and cook for 2 minutes to par-boil them (you’ll finish frying them later, so don’t worry if they still look semi-raw). Remove the sausages and let dry on a paper towel. Discard the water and wipe the pan dry.
Add the oil to the frying pan and turn the heat to medium high. Add the sausages and bacon and cook, flipping occasionally, until browned, about 5 minutes. Remove the meat from the pan, leaving the fat in the frying pan. Set the meat aside with the vegetables and keep warm.
Crack the eggs into the pan and cook sunny-side up so that the whites are firm but the yolks are still runny, about 2 minutes.
To assemble, spoon the beans either into two ramekins (if you don’t want the bean juices running all over the plate) or spoon into the middle of two plates. Place an egg, 2 sausages,2 pieces of bacon, a tomato half and a spoonful of mushrooms on each plate surrounding the beans, with the toast on the side. Serve immediately.
Heat a large heavy-duty pan or skillet to medium-high heat. Add the bacon and cook 3-4 minutes or until crispy (skip this step if using pre-cooked bacon crumbles).
Remove the bacon from the pan and to the same pan, add 1 tablespoon butter, brussels sprouts, and onion. Season with salt, pepper, and 1 tablespoon Italian seasoning; Cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
Pour in heavy cream, stir until simmering. Taste the flavor and adjust salt and pepper as need. Drizzle with cheese and bacon. transfer to the oven and bake 15 minutes or until the brussels sprouts are tender.
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.