- 1 Bag washed salad leaves
- 4 Maple bacon rashers
- 4 Sausages
- 6 Pieces of black pudding
- 3 Eggs
- 1 Avocado
- 1 Lemon
- 1 Handful of cherry tomatoes
- 2 Portobello mushrooms
I dreamt up this little breakfast combo when I was feeling a little worse for wear and needed some meat – BUT I didn’t want to feel like crap by totally filling myself with a massive fry.
The Breakfast Salad was born... and guess what? It’s kinda classy! Classy as in, you could serve this to your friends and they would be super impressed. So come on you brunch lovers, treat yourselves to this beauty.
Serves 2-3 (depending on how hungry you are)
Stick the oven on to preheat at 180C, then lay out your ingredients to look pretty (and be organised).
Put the fry ingredients on a lined wire baking tray (bacon, sausages and black pudding).
When the bacon and black pudding are cooked, place the tomatoes on the baking tray whilst the sausages finish cooking. (This just softens them slightly and makes them super juicy and sweet)
Whilst waiting for the sausages to finish cooking, slice and fry the Portobello mushrooms until golden brown.
Now this is the part where everyone freaks out – but don’t, because if I can do it whilst still inebriated then so can you! Boil water in a saucepan until furiously boiling for one minute, then remove from the heat and then crack your eggs in. Do nothing else (well, maybe make a cup of tea or something), leave them to sit off the heat for 4-5 minutes and guess what? When you go back to them… you have poached eggs! Woohoo, look at you there... master of the eggiverse!
Now that everything is cooked, assemble all of the ingredients on a plate in whatever fashion you desire and finish with a squidge of lemon juice. Et voila... bon appetit, you sophisticated Sunday bruncher!