| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 40 |
g |
St Ivel Utterly Butterly; (l.5oz) |
| 8 |
|
Prepared or brought hash browns |
| 4 |
lg |
Pork sausages |
| 4 |
|
Rindless rashers of back bacon; trimmed of excess |
|
|
; fat |
| 8 |
|
Mushrooms wiped |
| 1 |
|
400 g; (14oz) can baked |
|
|
; beans |
| 4 |
|
Eggs; beaten (size 3) |
| 45 |
ml |
Single cream or semi skimmed milk; (3 tbsp) |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Preheat the grill to medium and line the grill rack with foil. Melt
the St Ivel Utterly Butterly and use to lightly brush the hash browns.
Cook under the grill for 15 mins, or until golden, turning at least
once during cooking. Drain on absorbent paper.
Prick the sausage with a fork then add to the grill pan after cooking
the hash browns for 5 mins. Cook for 10 mins and turn occasionally
during cooking.
Add the bacon after a further 5 mins and cook for 5 mins or until
cooked, again, turn once during cooking.
Lightly brush the mushrooms with a little St Ivel Utterly Butterly
then cook with the hash browns, sausages and bacon for 3 mins. Drain
all the grilled food on absorbent paper.
Meanwhile heat the baked beans, stirring occasionally until thoroughly
heated.
Beat the eggs, single cream or milk with salt and pepper to taste
until well blended.
Place the melted St Ivel Utterly Butterly in a small saucepan and heat
gently, pour in the beaten egg mixture and place over a medium heat.
Cook, stirring frequently with a wooden spoon for 3-4 mins or until
the eggs have lightly set.
Remove from the heat and serve with brown toast spread with St Ivel
Utterly Butterly, the baked beans, grilled sausages, bacon, mushrooms
and hash browns.
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