Full English Salad
This hearty and flavorful dish combines juicy baby plum tomatoes, earthy chestnut mushrooms, crispy bacon coils, and succulent pork sausages, all roasted to perfection in the oven. Topped with fried eggs and a tangy sherry vinegar and Dijon mustard dressing, this dish is served on a bed of fresh salad leaves with toasted baguette on the side. Perfect for a satisfying brunch or dinner.
— Constant Cookbook
Ingredients
- 20 baby plum tomatoes
- 250g pack chestnut mushrooms , halved
- 8 rashers smoked streaky bacon , wrapped around 2 fingers to form coils
- 4 good-quality pork sausages
- 2½ tbsp olive oil
- 2 tsp sherry vinegar
- 2 tsp Dijon mustard
- 4 eggs
- 100g bag salad leaves
- 8 thin diagonal slices baguette , toasted
Instructions
- Heat oven to 220C/200C fan/gas 7. On a deep baking tray arrange the tomatoes, then mushrooms, bacon coils and sausages in lines. Season the veg and drizzle them with ½ tbsp of the oil. Bake for 35 mins, turning sausages and bacon once. Remove from oven when the meat is cooked through, the sausages have browned and the bacon is crisp.
- Meanwhile, make the dressing by mixing 1 tbsp oil with vinegar and mustard.
- Fry the eggs in the remaining oil, in a non-stick pan, cooking to your liking. Assemble the salad by placing a handful of leaves on each plate. Slice the sausages and arrange with the tomatoes, mushrooms and bacon on top of the leaves. Drizzle with dressing. Place a couple of baguette slices in the middle of the salads and lay eggs on top.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 508 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.8 milligram of sodium
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