Healthy Full English

40 mins cooking time

Serves 2

Madeleine Shaw shares her Full English with a healthy twist – a delicious feast for breakfast or brunch.

Photography: Martin Poole & Emma Gutteridge.

Vegetarian , Easy , Breakfast

Ingredients

5 Clarence Court Burford Brown eggs

1 cup of Sweet potato, peeled and grated

4 tbsp of Porridge oats

2 Spring onions, finely chopped

4 Portobello mushrooms

2 tbsp of Pesto

1 can of Butterbeans, drained

1 Shallot finely chopped

2 Beef tomatoes, chopped

2 tbsp of Tomato concentrate

1 crushed Garlic cloves

1/2 tsp of Oregano

1/4 tsp of Chilli powder

1/2 tsp of Smoked Paprika

Olive oil

Sea salt and pepper

2 slices of Sourdough Bread

Method

In a pot place a tsp of the olive oil and then shallots, fry for 5 minutes
Then add the garlic, a pinch of salt and dried spices, stir for a minute then add the chopped tomatoes, tomato concentrate and butterbeans, cook for 15 minutes and then turn down to a low heat and keep warm while you finish the other components.

Make the sweet potato hash by placing one egg in a bowl and whisk it for 30 seconds, season with salt and pepper, then add in the grated sweet potato, oats until combined well.

Heat a tsp of the oil in a pan to a medium heat, divide the sweet potato mixture into 4 even balls and roll into pattie-like shape. Cook in the oil for 3-4 minutes each side until cooked through. Keep in tin foil to keep warm.

To make the Portobello mushrooms add a little oil to a frying pan and place the mushrooms in at a medium heat. Brush with the pesto and cook for 5 minutes turning them over half way through.

Finally toast the sourdough until golden brown and in a large frying pan - fry off the 4 remaining eggs in a little olive oil. Cook them sunny side up for 2-3 minutes until the white is cooked through but the yolk is still a little runny. Season the eggs with salt and plate everything together and enjoy!

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