Mini English Breakfasts

BY RACHEL GREEN

Ingredients 

Serves 8

• A splash of milk
• 2tbsp rapeseed oil
• ½ tsp. mixed herbs
• 1 clove garlic, peeled and crushed
• 16 slices baguette bread
• 16 cocktail sausages
• 8 sliced thin streaky bacon
• 16 cherry tomatoes
• 45 button mushrooms, sliced
• 4 eggs plus 1 egg yolk
• A dash of cream
• 30g butter
• Sea salt and black pepper

Method:

Mix together the oil herbs and garlic. Brush the bread with olive oil, herb and garlic mixture on both sides. Sprinkle with sea salt and black pepper, and bake at 180c /160c fan/Gas 5, until crisp and lightly browned.

Meanwhile wrap the bacon around the cocktail sausages. Then grill the sausages on a baking sheet, under a preheated grill, until golden brown and cooked through, then cook the tomato halves and mushroom slices in the bacon and sausage juices, and keep the breakfast items warm.

Whisk the eggs along with the extra egg yolk and a dash of milk and season well.

Melt the butter in the pan, then add the egg mixture and cook very slowly over a low heat till the eggs begin to form curds, remove from the heat and keep them warm.

To assemble the canapés, place the bread croute on a baking sheet, then place a small amount of the cooked ingredients on the croutes, place in the oven for 1 minute, just to make sure they are hot. Transfer to a canape plate or piece of slate and serve immediately.