SCRAMBLED EGGS ON TOAST WITH BAKED BEANS AND SAUSAGES

1 min read

SCRAMBLED EGGS ON TOAST WITH BAKED BEANS AND SAUSAGES

Ingredients
  • 2 Porky Whites ‘Traditional’ Sausages
  • 1 small tin baked beans
  • 2 slices seeded wholemeal bread
  • For the scrambled eggs:
  • 2 large eggs
  • 2 tbsps milk (optional)
  • Sea salt + black pepper to taste
  • A sprig of watercress
  • 1/2 tbsp unsalted butter
Method

Preheat the oven to 190°C, gas mark 5. Place the sausages on a baking tray and cook for 20-25 minutes, turning halfway through the cooking time, until thoroughly cooked.

Cook your baked beans in a small nonstick pan on low-medium heat, for 3-4 minutes.

In a small bowl, beat eggs with salt. Using a nonstick pan or skillet, melt butter over medium-high heat until foamy. Pour in the eggs and stir until large, fluffy curds form and eggs are fully cooked through (typically after about 3 minutes).

Serve the scrambled eggs on buttered toast with a sprig of watercress and salt and pepper to taste.

In a small glass bowl, pour in the baked beans and sprinkle lightly with black pepper.

Finally, add the sausages to the plate.



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