INGREDIENTS
- 1 Egg
- 2 strips of streaky bacon
- 1 English Muffin
- 1/4 c Baked Beans
- 1 large Portabello Mushroom
- 1 Tbsp HP Sauce
- 1 Tbsp Olive Oil
- 1 Hash Brown
- 1 Tomato, sliced
- Butter
Calories
665
Carbs
66.4g
Sugar
10g
Protein
33.5g
Fat
31.7g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat baked beans. Warm the baked beans gently in a small pot or pan until hot. Keep on low heat until ready to assemble.
- Heat the pan. Place a large pan on medium–high heat. Add a drizzle of olive oil.
- Cook the sausage patty. Place the Angel Bay sausage patty in the pan and cook until brown on both sides and heated through. Instructions on packet.
- Cook the bacon on medium to high heat. Add the bacon strips to the pan and fry until crispy. Remove and set aside.
- Toast the buns. In a separate pan (or the same one wiped clean), melt a little butter. Place the burger buns cut-side down and toast until golden.
- Fry the egg. In the same pan, crack in an egg and fry sunny-side up until the white is set but the yolk is still runny (or to your liking).
- Cook the mushrooms. Slice mushrooms, add to the pan with a little butter, and sauté until browned and soft.
- Cook the hash brown. In a separate small pan with oil, fry the hash brown until golden and crispy. Drain on a paper towel.
- Prepare the tomato. Slice fresh tomato and keep uncooked for a juicy, fresh bite.
- Assemble the burger: Base bun - Baked Beans - sausage pattie - Fresh Tomato Slice - hash brown - mushrooms - bacon - fried egg - HP Sauce - top bun. (Salt and Pepper to taste)
