The Dole Pineapple Full English
- Serves
- 2
Ingredients
-
4 Good quality port sausages
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4 Rashers smoked back bacon
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5 White mushrooms, sliced
-
2 Tomatoes, cut in half
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2 Slices black pudding
-
Baked beans
-
2 Fresh eggs
-
2 Slices white bread
Steps to Sunshine!
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Pre-heat your oven to 180°C / gas 4.
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Take a frying pan add a splash of vegetable oil and cook the sausages over a medium heat until they are nicely coloured, add the black pudding halfway through to crisp on both sides, place onto an oven tray lined with a piece of parchment paper.
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Add a touch more oil and fry the mushrooms in the same pan until softened. Place these onto the tray.
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Now fry the back bacon until it starts to crisp in a little more oil and place this onto the tray. Add the tomatoes to the tray and season with a little salt and milled pepper. Place the tray in the oven and cook for 10 minutes.
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In the pan with the bacon juices, add 2tbsp of oil and cook the bread until crisp on both sides, keep warm.
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Fry your eggs in a little more oil to how you like your eggs.
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Warm the beans in a small saucepan.
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Adding wow!
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When you are ready to serve, remove the tray from the oven and arrange onto your serving plates. Place the beans into a small ramekin, place the eggs onto the plate and top the dish with the charred pineapple.
