Heat a 10-inch cast-iron skillet over medium heat. Spread 1 tablespoon softened butter on both sides of bread; add to skillet. Cook until toasted on each side. Remove from skillet; cut bread slice in half and set aside.
Did you know that a traditional English breakfast is called a fry-up? Our one-pan English Breakfast includes all the essentials to an English breakfast; eggs, sausage, bacon, and don't forget the baked beans!
Servings and Ingredients
|3 tbsp. Hy-Vee unsalted butter, softened and divided|
|1 slice(s) Hy-Vee Bakery sourdough bread|
|8 cherry tomatoes|
|4 oz. whole white mushrooms, trimmed|
|½ tsp. fresh thyme, chopped|
|3 slice(s) Hy-Vee thick-sliced bacon|
|2 Hy-Vee frozen fully cooked pork sausage links, thawed|
|2 Hy-Vee frozen fully cooked sausage patties, thawed|
|2 Hy-Vee large eggs|
|½ c. Hy-Vee Homestyle Recipe Oven Baked Beans|
|Italian parsley, chopped, for garnish|
Things To Grab
- 10-inch cast-iron skillet
- Medium bowl
- Paper towels
Melt 1 tablespoon butter in same skillet. Add tomatoes, mushrooms, and thyme. Cook 5 to 7 minutes or until tomatoes are lightly blistered and mushrooms are tender, stirring frequently. Transfer to a bowl; cover to keep warm.
Add bacon to same skillet. Cook over medium heat 5 minutes. Turn over bacon and add sausage links and patties and cook 8 to 10 minutes or until sausages reach 165 degrees and bacon is crisp, turning often. Transfer to a plate lined with paper towels; cover to keep warm.
Wipe skillet clean with paper towels. Melt remaining 1 tablespoon butter in skillet. Break eggs into skillet. Reduce heat to low. Cook eggs 3 to 4 minutes or until whites are set and yolks begin to thicken.
Return tomato mixture to one side of skillet; place eggs on top. Add sausages, bacon, and beans to other sides of skillet; heat through over medium-low heat. Serve with toasted bread. Garnish with chopped parsley, if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 290mg
- Sodium: 1110mg
- Total Carbohydrates: 38g
- Protein: 28g