The Ultimate Christmas Morning Breakfast
Ben Hackney-Williams, 14th December 2018, Caravan
Here's everything you need to stave off holiday hunger until a Christmas feast
Forget the turkey, cranberry sauce and sprouts... There's plenty of time for that when the tasty traditions start later in the day. Below you'll find a recipe from food gurus Good Food magazine that's perfect for starting Christmas day.
High in protein and low in carbs, this easy recipe will satisfy anyone from the health conscious in need of body fuel to the rest of us that want to slob out on the sofa and wait for present unwrapping time.
Prep 10 mins
Cook 30 mins
Serves 8-10
Ingredients
4 tbsp olive oil
Bowl of olives or rapeseed oil
3-4 rosemary sprigs
6 chipolatas
12 small cooking chorizo, halved
6 good-quality smoked hot dog sausages, cut into large chunks
2 onions, chopped
500ml carton passata
300g good quality BBQ sauce
2x 400g cans borlotti beans, drained
2x 400g cans haricot beans, drained
8-10 eggs
Toast, to serve
What to do
1) Heat the oil in a large paella pan (as a guide, large is around 45cm). Add the rosemary and sizzle for a minute or two, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, which usually takes about 8 minutes.
2) Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few minutes, then stir in the beans and bring everything back to a bubble.
3) Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking (leave them a little runny). Top with the rosemary and serve with buttered toast and mugs of tea.
It's the perfect sharing breakfast for a warm start to any festivities. Quick, easy, filling and comforting.
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