Northern Breakfast Treats
Source of Recipe
Recipe supplied by the Home Grown Cereals Authority (HGCA)
Recipe Introduction
Sausages, bacon and eggs are a good source of many essential nutrients such as protein, B vitamins and minerals and make a great combination for breakfast. Look out for other lean, regional specialities such as Newmarket sausages or Ayrshire bacon.
List of Ingredients
4 wooden satay sticks (or 8 small skewers)
4 rashers Lancashire smoked streaky bacon
8 Cumberland cocktail sausages
8 cherry tomatoes
8 button mushrooms
4 medium Lion Quality eggs
Dash semi-skimmed milk
1 tbsp freshly chopped parsley
Salt and freshly ground black pepper
15g butter
4 slices bread, toasted Recipe
Cut the satay sticks in half and soak in warm water for 10 minutes to help prevent burning under the grill.
Stretch the bacon with the back of a knife, cut in half and roll each half up. Thread 2 bacon rolls and 2 sausages onto 4 sticks, alternating. Thread 2 tomatoes and 2 mushrooms onto the remaining 4 sticks, alternating.
Place the meat kebabs under a preheated grill for 5 minutes, turning once. Add the vegetable kebabs and cook for a further 3-5 minutes.
Meanwhile, lightly beat together the eggs, milk, parsley, salt and pepper. Melt the butter in a small saucepan and add the eggs. Heat gently, stirring occasionally until scrambled. Spoon the eggs over the toast and top each slice with 1 meat and 1 vegetable kebab and serve.
Serves 4.
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