Baked beans with sausage, fried egg and salsa verde
The English know a thing or two about breakfast! Falstaff presents a refreshing version of English breakfast with spicy herb sauce and homemade baked...
- Serves: 4 persons
Ingredients
- 4good quality sausages
- 4cloves of garlic, crushed
- 1red chili pepper, diced (optional)
- 2Zweig(e) rosemary or thyme, leaves, plucked and chopped
- 400g tinned butter beans, drained and rinsed (e.g. Felix large salad beans)
- 300g cherry tomatoes
- 2EL olive oil
- 4large eggs
- 30g butter
- salt
- black pepper, freshly ground
- 1clove of garlic, peeled
- 1Handvoll of flat-leaf parsley, fresh, leaves plucked
- ½Bund basil, fresh, leaves plucked
- ½Handvoll of mint, fresh, leaves plucked
- 1EL capers, drained
- 3good quality anchovy fillets
- 1TL Dijon mustard
- 2EL red wine vinegar
- 4EL really good extra virgin olive oil
Instructions
Step 1
Finely chop the garlic, herbs, capers and anchovies. Place in a bowl, add the mustard and vinegar and then slowly stir in the oil until the right consistency is achieved. Season to taste and balance the flavors with black pepper, a little sea salt and perhaps a little more vinegar.Step 2
Fry the sausages in a pan until they are cooked.Step 3
In another pan, fry the crushed garlic, chili and rosemary in olive oil until fragrant. Add the beans and cherry tomatoes and cook until the tomatoes start to release their juices and the beans are hot. Season with salt and pepper.Step 4
In the meantime, fry the eggs in butter to your liking.Step 5
Serve the beans with the tomatoes and top with the sausage and fried egg. Drizzle with salsa verde and serve with crispy sourdough toast.Don't miss out!Sign up now for our newsletter.