English breakfast with champignons
2 servings
35 minutes
English breakfast with mushrooms is a classic of British cuisine, rich in flavors and aromas. Its history roots in the tradition of a hearty morning meal meant to energize for the day ahead. Baked mushrooms, juicy tomatoes, and crispy bacon create a harmonious combination, while Vienna sausages and tender fried eggs complete the dish. Dill adds freshness, and beans in tomato sauce with spicy Tabasco provide a light kick. This dish is perfect for a leisurely weekend breakfast when one wants to enjoy rich flavors and the comfort of home cooking.
1
Preheat the oven to 210 degrees. Line the baking tray with parchment paper.
2
Wash and dry the tomatoes and mushrooms well. Cut the tomatoes (you can use plum tomatoes) in half. Slice the mushrooms lengthwise into four pieces. Arrange the mushrooms and tomatoes (cut side down) on a baking sheet. Drizzle with olive oil and sprinkle with salt. Crush dried rosemary with your fingers and evenly sprinkle over the mushrooms.
- Tomatoes: 3 pieces
- Champignons: 3 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Rosemary: pinch
3
Cut the bacon in half and place it on a baking sheet.
- Bacon: 2 pieces
4
Place the Vienna sausages on a baking tray. Put the tray in the oven for 7-10 minutes (the bacon should turn golden, and the tomato skins should darken and separate from the flesh).
- Viennese sausages: 2 pieces
5
Heat the pan in parallel, add oil, and fry the eggs (all ingredients will cook at the same time).
- Chicken egg: 3 pieces
6
Place the eggs on a plate, then the sausages, carefully add the tomatoes and alternate them with mushrooms, garnishing with dill.
- Dill: 2 stems
7
Pat the bacon with a paper towel and place it on a plate.
8
Beans, it's better to take canned in tomato, mix with a couple of drops of Tabasco sauce, pepper it and carefully place it on a plate.
- Canned white beans: 150 g
- TABASCO®: to taste
- Ground black pepper: to taste