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...

Ingredients

• 4 good quality sausages
• 4 cloves of garlic, crushed
• 1 red chili pepper, diced (optional)
• 2 Zweig(e) rosemary or thyme, leaves, plucked and chopped
• 400 g tinned butter beans, drained and rinsed (e.g. Felix large salad beans)
• 300 g cherry tomatoes
• 2 EL olive oil
• 4 large eggs
• 30 g butter
• salt
• black pepper, freshly ground
• 1 clove of garlic, peeled
• 1 Handvoll of flat-leaf parsley, fresh, leaves plucked
• 0.5 Bund basil, fresh, leaves plucked
• 0.5 Handvoll of mint, fresh, leaves plucked
• 1 EL capers, drained
• 3 good quality anchovy fillets
• 1 TL Dijon mustard
• 2 EL red wine vinegar
• 4 EL really good extra virgin olive oil

Steps

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.
2. Fry the sausages in a pan until they are cooked.
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.
4. In the meantime, fry the eggs in butter to your liking.
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.