Saturday, 5 July 2014

Cowboy breakfast

It's Saturday, yay. I love the weekend, this is where I get the opportunity to dedicate more time to cooking and baking. I often cook from my favourite comprehensive book such as Leiths How to Cook and attempt to recreate some restaurant style dishes. But before I can get on with my day, I have to start my day with a hearty breakfast. I have shared many of my weekend breakfast on here and also my Facebook page and this dish is no exception. Lisa Faulkner's The Way I Cook features a fabulous weekend breakfast, entitled Cowboy breakfast. The idea is that it is a one-pan dish which would be suited for busy cowboys or cowgirls. I liked the idea that the oven does all the hard work for a twist on a classic English breakfast. The use of potato wedges cooked and flavoured with the juices from the sausages really done it for me.
Here is how my weekend breakfast turned out:
Cowboy breakfast

Serves 4
2 tablespoon olive oil
1 large potato, cut into wedges
8 sausages
8 streaky bacon rashers
4 plum tomatoes
4 eggs salt

Preheat the oven to 190C, gas mark 5
Pour the oil into a large ovenproof dish or pan with a metal handle and heat for a few minutes over a medium heat.
Add the potato wedges, coat with the hot oil and a little salt, and then transfer the pan to the preheated oven and bake for 10 minutes.
After 10 minutes, turn the potatoes and then add the sausages and bacon. Return to the oven for 20 minutes.
Add the tomatoes and crack the eggs over the top of everything. Cook for a further 5-6 minutes or until the egg whites have set.
Serve with toast and a big pot of tea.


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