Stuffed mushrooms with sausages
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Big flat mushrooms on toasted bread, topped with sausages and served with creamy scrambled eggs. Great for breakfast or lunch.
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Serves: 4
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Costs: Cheap as chips
Ingredients
If you have leftover sausages, Michelle Johns, 46, from Basingstoke, Hampshire suggests stir-frying them. Cut them up and fry with a squeeze of honey and chilli sauce. Add cooked rice and baked beans if you fancy.
- 6bangers/sausages (e.g. Suffolk ale and herb or English sage and onion)
- 2tbsp oil
- 4 slices white bread
- 4tbsp sunflower oil
- 4 large flat mushrooms, wiped, stalks removed
- 8 eggs
- 100ml/4fl oz double cream
- Water
- 25g butter
- 8 strips sundried tomato
- Cracked black pepper
- Salt and freshly ground black pepper
- Watercress for serving
Method
- Heat the oil in a pan and fry the bangers over medium heat to brown all over and cook through. Remove from the heat and keep warm.
- Cut circles from the white bread using a coffee saucer as a template. Fry on both sides in 2tbsp of oil to brown and crisp. Keep warm. Wipe the mushrooms and fry on both sides in the remaining oil, season with salt and freshly ground black pepper. Keep warm.
- Beat the eggs lightly with cream and a splash of water. Season with salt and freshly ground black pepper. Heat the butter in a pan over a low heat and add the egg mixture to the pan. Cook gently, stirring all the time until just about to set - the eggs will carry on cooking after being removed from heat.
- Place the toasted bread circles on a plate, top with the mushrooms, then the sausages and finish with the scrambled eggs and a few strips of sunblush tomato. Sprinkle with cracked black pepper and serve with watercress.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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