English breakfast in a flash

Ingredients

• 4 sausages chipolata style
• 4-5 mushrooms washed and sliced
• 2 eggs large organic
• 2 rashers of bacon optional
• 1 tin baked beans
• 1/2 tin chopped tomatoes optional
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 1 pinch salt
• 1/3 teaspoon black pepper freshly ground
• 2 tablespoon fresh Herbs to garnish optional
• 1 pinch thyme dry or fresh

Instructions

1. Heat 1 tablespoon olive oil in a large skillet on a medium fire. Add the sausages and the bacon if you choose to add it and fry for 3 minutes tossing them every now and again.
2. Add the sliced mushrooms and cook for a further minute or two until those get nice and brown.
3. Set the sausages and the mushrooms to one side of the skillet. Pour the baked beans and the tomatoes on the other side along with the Worcester sauce, thyme, mix them well together to blend and bring them to a bubbling point. This will take 2 min.
4. Using a spoon create a couple of dents into the beans mixture and crack in the eggs. Cook on low-medium fire for approximately 4-7 minutes depending on how you want them cooked. I always love them runny.
5. Season with extra salt (if the bacon was not used) and a good indulgent pinch of freshly ground pepper. Garnish with some fresh herbs sprinkled beautifully on top.