Full English cooked breakfast

Ingredients:

Freedom Food labelled sausages
Freedom Food labelled bacon
Freedom Food labelled egg
½ tomato
1 small Portabella mushroom
Salt and black pepper
Tomato ketchup or brown sauce to serve

To make the ‘full English’ a little bit healthier, you can grill instead of fry the sausages and bacon and poach rather than fry your Freedom Food egg. But either way, start by cooking the sausages and bacon according to the pack instructions.

If you are being healthy, follow the poached egg recipe below. Chop your tomato in half, brush with olive oil and season with salt and black pepper before adding it to the grill, cut-side up for five minutes. At the same time, brush the Portabella mushroom with a little oil and add to the grill.

If the frying pan is your preferred way, cook your sausages and bacon and keep them warm.  Next wipe out the pan and add a drizzle of oil. Then fry your slices of mushroom and half of tomato (face down) and set aside on a warm plate while you fry your egg.

For the poached egg:

Make sure you are starting with a very fresh Freedom Food labelled egg.
Half fill a medium pan with water and bring to the boil.  Season with salt.  
Crack the egg into a small cup or bowl and add a few drops of white wine or malt vinegar.

Whisk the boiling water with a whisk to create a whirlpool in the water.  
Slip the egg into the centre of the whirlpool. Lower the heat and cook the eggs for three minutes. Remove the egg with a draining spoon. 

If serving more than one poached egg, or if you are poaching in advance, drop the eggs straight into a bowl of iced water, or it will carry on cooking; to reheat, simply warm the egg through in a pan of gently simmering water.