There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins on this simple, perfect canvas. Craving a full English breakfast? Stick the whole thing on crunchy bread for a one-slice wonder.
The beauty of the classic full English is that it’s infinitely variable. Mix and match the ingredients for a different “fry-up” combo every time.
- 4 chipolata sausages (or any small sausage)
- 4 rashers smoked streaky bacon
- 8 cherry tomatoes
- 1 tablespoon olive oil
- 7 ounces button mushrooms, halved or quartered if large
- 1 garlic clove, crushed
- Few sprigs of rosemary, leaves picked and finely chopped
- large knob butter, plus extra for spreading
- 5 eggs
- 1/2 baguette
- Salt and freshly ground black pepper
For the toast
Preheat the oven to 350ºF. Place the sausages on a lipped baking tray and cook in the oven for 8 minutes. Add the bacon rashers and return to the oven for 15-20 minutes, turning once, until the sausages are browned and the bacon is crisp (make sure you keep an eye on the bacon so that it doesn’t burn). Add the tomatoes to the tray for the final 6 minutes, shaking the tray so that they are coated in the bacon fat.
Meanwhile, heat the oil in a frying pan, throw in the mushrooms, season and cook for 5-8 minutes until softened. Add the garlic and rosemary to the pan, stir and cook for a further minute.
For the scrambled eggs, heat the butter in a frying pan. Crack the eggs into a jug, season and beat lightly with a fork. Pour into the pan and cook gently, stirring, until the eggs are just set but still creamy. Set aside.
Halve the baguette lengthways and widthways so that you have four pieces. Toast the bread and then butter well. Spoon the scrambled eggs over the toast, top with the mushrooms, a slice of bacon, a sausage and a couple of roasted tomatoes.