Mothers’ Day Big Breakfast

This is the type of breakfast that says thank you.

30 mins | Serves 1 (generously, and deliberately)

Ingredients

• 3 British Sausage Co. Chipolatas, your choice
• 2 rashers of British Smoked Back Bacon
• 2 eggs, poached or scrambled (see our tips on the perfect scrambled eggs)
• ¼ avocado, sliced
• Small handful of cherry tomatoes
• Small handful of spinach
• 2 slices bread, of your choice
• Butter, olive oil, salt & pepper
• Tea or coffee, made just how Mum likes it

Method

1. Start with the sausages: Using a large fry pan, heat a little butter or olive oil in pan over medium heat. Add chipolatas and cook slowly for 10 minutes, turning regularly until golden.
2. Add the bacon: Once sausages are nearly done, add bacon to the pan. Cook for 5 to 7 minutes, until just crisp at the edges. Remove sausages and bacon to a warm plate and loosely cover.
3. Cook the tomatoes: In the same pan, add cherry tomatoes with a splash of olive oil. Cook for 5 minutes or until blistered and sweet. Remove and keep warm.
4. Wilt the spinach:  Toss spinach briefly in the warm pan for 1 to 2 minutes, until just wilted. Remove immediately.
5. Toast the bread: Toast bread for 2 minutes, or until golden. Butter lightly if that’s Mum’s preference.
6. Cook the eggs last:  Scramble or poach gently over low heat, for 3 to 4 minutes, folding calmly or removing early. Remember eggs keep cooking and should never wait.
7. Plate and serve: Toast first, eggs next, then sausages and bacon. Add tomatoes, spinach and sliced avocado. Pour tea or coffee. Deliver to Mum.