Air fryer breakfast

Ingredients

• 2 Slimming World sausages (or use other low-fat sausages and count the Syns)
• Low-calorie cooking spray
• 1 tbsp tomato purée
• 2 tsp Worcestershire sauce
• 2 small slices of bread from a 400g wholemeal loaf
• 100g chestnut mushrooms, halved if large
• 1 tomato, halved
• Pinch of dried oregano
• 1 medium egg, at room temperature
• 2 lean bacon medallions, visible fat removed
• 200g can baked beans (optional)

Method

1. Heat your air fryer to 180°C.
2. Put the sausages in your air fryer, spray with low-calorie cooking spray and cook for 10 minutes, shaking the basket halfway.
3. Once the sausages are in, mix the tomato purée and Worcestershire sauce and spread on 1 slice of bread. Cut a hole from the other slice of bread (with a cookie cutter or upturned glass) and sandwich both together. Set aside.
4. Add the mushrooms and tomato halves to the air fryer, spray with low-calorie cooking spray and sprinkle the tomatoes with the oregano. Cook for another 4-5 minutes or until the mushrooms are starting to soften.
5. Take the basket out of the air fryer and make a little room for the bread by spooning the mushrooms on top of the sausages. Crack the egg into a small ramekin. Put the sandwich in the air fryer, ensuring it’s lying flat with the hole facing up. Carefully pour the egg into the hole. Add the cut-out bread circle to the fryer as well, and cook for 3 minutes (it would be a shame to waste it). Put the bacon on top of the tomatoes and cook for another 4-5 minutes or until the egg and bacon are cooked. Put the beans, if you’re having any, in a ramekin – if you have any room left in your air fryer you can put them in there for the last few minutes, but if not, just blast them in the microwave for 1-2 minutes. Serve with a piping hot cuppa (you’ll have to use your kettle for that!).