Breakfast Charcuterie Board

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes

Ingredients

  • Brace’s Gwynny Bloomer
  • Eggs (2)
  • Sausage (4)
  • Bacon (4)
  • Mushrooms
  • Spinach
  • Maris Piper Potatoes
  • Black Pepper (optional)
  • Tomatoes
  • Garlic Granules
  • Dried Rosemary
  • Basil
  • Olive Oil

Instructions

  1. Gather all your ingredients for the charcuterie board and prep ready for cooking.
  2. As these take the longest time to cook, we will start with Parmentier potatoes. Firstly, grab 4 large Maris Piper potatoes and cut into 2cm cubes and put into a large pan. Boil over high heat. Once boiled for a few minutes, immediately drain, and leave to steam-dry for a couple more minutes. Heat the oven to 220 °C/200 °C fan/gas 7. Tip the potatoes onto a large baking tray, season well by mixing garlic granules, rosemary, and oil. Roast for 30-35 minutes, turn halfway through, until the potatoes are golden and crispy.
  3. Whilst the potatoes are cooking, place the vine of tomatoes onto a baking tray. Season with oil, salt and pepper. Bake at 220 °C/200 °C fan/gas 7 for 20 minutes. Once cooked, cover in foil until later.
  4. Now that the baking has started, we can turn our attention onto frying! Start by cooking 4 sausages on a medium heat for 12 minutes in a frying pan, turn frequently (make sure the sausages are thoroughly cooked). Once cooked, cover in foil until later.
  5. Once the sausages are cooked, we turn our attention to the bacon. This can be cooked to your preference, but we advise that you heat 1 tbsp of oil in a frying pan until hot, add 4 pieces of bacon and cook for 2-4 minutes on each side. Once cooked, cover in foil until later.
  6. Next, we heat a knob of butter into the frying pan. Fry 4 cups of mushrooms on medium heat for 4-5 minutes. Once cooked, cover in foil until later.
  7. Next step, grab a reasonable size portion of spinach (don’t panic, it shrinks!), place into the frying pan and fry for 2 minutes on medium heat. Once cooked, add to board.
  8. Once you’ve added your spinach, fry another knob of butter on medium-high heat, once hot, grab 4 large free-range eggs and crack straight into the frying pan, whisk and slowly add a dash of semi skimmed milk and carry-on whisking. Reduce to low/ medium heat and cook for 9 minutes. Once cooked, add to board.

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