The Fry Up
- 4 slices thick-cut bacon 4 breakfast sausage links
- 1 cup (115 g) sliced baby bella mushrooms
- 5 ounces (140 g) cherry tomatoes on the vine
- Kosher salt and freshly ground black pepper
- One 13.7-ounce (390 g) can baked beans (preferably Heinz)
- 1 teaspoon Worcestershire sauce
- 2 large eggs
- 1 tablespoon chopped parsley leaves
- Buttered toasts, for serving
SPECIAL EQUIPMENT
- 10-inch (25 cm) cast-iron skillet
Prepare a fire for medium heat and set a grate over it.
Arrange the bacon in a single layer in the unheated cast-iron skillet, then set the pan on the grate.
Cook until the bacon starts to brown underneath, 4 to 5 minutes. Use tongs to flip the bacon and continue to cook, flipping occasionally to prevent burning, until crispy, 4 to 5 minutes more. Transfer the bacon to a sheet pan, leaving the drippings in the skillet.
Add the sausages to the skillet and cook until browned and cooked through, 3 to 4 minutes. Set aside on the same sheet pan.
Add the sliced mushrooms to one side of the skillet and the tomatoes on the other and cook in the leftover grease until the mushrooms are browned and the bottoms of the tomatoes have blistered, 2 to 3 minutes. Season with salt and pepper. Transfer to the sheet pan.
If your skillet is very hot at this point, remove it from the heat and set it aside to cool down for a minute or two, then return it to the grate.
Pour the baked beans and Worcestershire sauce into the skillet. Bring to a simmer, stirring occasionally. Create two dents in the bean mixture, leaving some space on the sides to add the cooked ingredients, and crack the eggs into the dents. Cook the eggs until the whites are opaque and the yolks are runny, 5 to 8 minutes. Return the cooked ingredients to the skillet. Season with salt and pepper. Garnish with the parsley and serve with buttered toasts.
The Fry Up
- 4 slices thick-cut bacon 4 breakfast sausage links
- 1 cup (115 g) sliced baby bella mushrooms
- 5 ounces (140 g) cherry tomatoes on the vine
- Kosher salt and freshly ground black pepper
- One 13.7-ounce (390 g) can baked beans (preferably Heinz)
- 1 teaspoon Worcestershire sauce
- 2 large eggs
- 1 tablespoon chopped parsley leaves
- Buttered toasts, for serving
SPECIAL EQUIPMENT
- 10-inch (25 cm) cast-iron skillet
Prepare a fire for medium heat and set a grate over it.
Arrange the bacon in a single layer in the unheated cast-iron skillet, then set the pan on the grate.
Cook until the bacon starts to brown underneath, 4 to 5 minutes. Use tongs to flip the bacon and continue to cook, flipping occasionally to prevent burning, until crispy, 4 to 5 minutes more. Transfer the bacon to a sheet pan, leaving the drippings in the skillet.
Add the sausages to the skillet and cook until browned and cooked through, 3 to 4 minutes. Set aside on the same sheet pan.
Add the sliced mushrooms to one side of the skillet and the tomatoes on the other and cook in the leftover grease until the mushrooms are browned and the bottoms of the tomatoes have blistered, 2 to 3 minutes. Season with salt and pepper. Transfer to the sheet pan.
If your skillet is very hot at this point, remove it from the heat and set it aside to cool down for a minute or two, then return it to the grate.
Pour the baked beans and Worcestershire sauce into the skillet. Bring to a simmer, stirring occasionally. Create two dents in the bean mixture, leaving some space on the sides to add the cooked ingredients, and crack the eggs into the dents. Cook the eggs until the whites are opaque and the yolks are runny, 5 to 8 minutes. Return the cooked ingredients to the skillet. Season with salt and pepper. Garnish with the parsley and serve with buttered toasts.