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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Sausage, Eggs + Beans
Sausage, eggs + beans..REIMAGINED.
Jordon uses morcilla in his recipe but if you can't get hold of this, sub in black pudding, chorizo or any sausages, or even keep it veggie.
Ingredients
1 onion, finely sliced
2 tbsp olive oil
150g morcilla or black pudding (or 6 sausages of your choice, cooked)
2 garlic cloves, roughly chopped
1 jar of Queen Butter Beans, with their bean stock
The juice of half a lemon, plus wedges to serve
A small bunch (roughly 15g) fresh parsley, roughly chopped
1-2 tsp chilli flakes (optional)
3 eggs
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Directions
To make this, slice an onion and fry for a couple of minutes in plenty of olive oil. Crumble in your sausage (black pudding from the supermarket will work just fine) and add some chopped garlic. Give it a couple of minutes, then add half a jar of beans and their liquid and bring to a simmer. Season with salt, pepper, lemon juice (important) and some parsley. I’ve also added chilli. Soft boiled egg optional but good!
Heat the oil in a frying pan over a medium heat and cook the onions for 4-5 minutes until starting to soften.
Crumble in the sausage and the chopped garlic and cook for another couple of minutes (if you’re grilling your sausages then add these towards the end). Then, add the beans with all of their liquid and bring to a gently simmer.
Add the beans with all of their liquid and bring to a gently simmer.
Meanwhile, soft-boil your eggs to your liking (we recommend 6-7 minutes for that jammy centre)
Check the bean mixture for seasoning and add the lemon juice and stir in the chilli or parsley.
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