Serves 4
A proper breakfast plate, made the HECK! way.
Crispy HECK! Smoky Pork Rashers served with eggs, roasted mushrooms, juicy vine tomatoes, black pudding and baked beans. Big breakfast energy, simple to cook and perfect for a weekend brunch or breakfast-for-dinner moment.
What you’ll need
- 1 pack HECK! Smoky Pork Rashers
- 4 eggs
- 4 portobello mushrooms
- 12 vine tomatoes
- 400g baked beans
- 4 slices black pudding
- Vegetable oil
- Salt & black pepper
Method
- Preheat the oven to 180°C.
- Place the portobello mushrooms, vine tomatoes and black pudding onto a baking tray. Drizzle the mushrooms and tomatoes with a little oil, then season with salt and black pepper.
- Roast for 10–15 minutes, or until the mushrooms are tender, the tomatoes have softened, and the black pudding is crisp around the edges.
- Cook the HECK! Smoky Pork Rashers following the pack instructions until golden and cooked through.
- Heat the baked beans in a saucepan until piping hot.
- Cook the eggs just how you like them - fried, poached or scrambled all work.
- Load everything onto warm plates and serve straight away.
Top Tip
For the full breakfast treatment, serve with buttered toast and your favourite brown sauce or tomato ketchup.
Smoky rashers. Runny eggs. Breakfast, properly done.