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Breakfast Belly: Sausage, Beans and Scrambled Egg Loaded Potato

Recipe by The Cozy Bowl Kitchen

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  • Total Time1 hour 40 minutes
  • Yield2 loaded potatoes 1x

A full breakfast inside a crisp-skinned baked potato: browned sausages, soft creamy scrambled eggs, thickened baked beans and melting cheddar. One thing to wash up.

Ingredients

Scale

For the potatoes

  • 2 large floury baking potatoes, Maris Piper or King Edward, about 300 to 350 g each
  • 1 tsp vegetable or olive oil
  • 1 tsp flaky sea salt
  • 20 g salted butter
  • Fine sea salt and black pepper

For the sausages and beans

  • 4 good pork sausages
  • 1 tsp vegetable oil
  • 1 x 400 g tin baked beans

For the scrambled eggs

  • 4 large free-range eggs
  • 2 tbsp whole milk
  • 1/4 tsp fine sea salt
  • 20 g unsalted butter
  • Black pepper

To load

  • 100 g mature cheddar, coarsely grated
  • 2 spring onions, thinly sliced
  • Brown sauce, ketchup or chilli oil, to serve (optional)

Instructions

  1. Heat the oven to 200°C fan (220°C conventional). Scrub the potatoes and dry them completely. Prick each 6 to 8 times with a fork, rub with the oil and sprinkle generously with flaky salt.
  2. Bake directly on the middle oven shelf, with a tray below to catch drips, for 75 to 90 minutes, until a skewer slides through with no resistance and the skin is crisp. Do not use foil.
  3. When the potatoes have about 20 minutes left, heat the teaspoon of oil in a frying pan over a medium heat. Add the sausages and cook for 12 to 15 minutes, turning every couple of minutes, until deep golden all over, firm, and cooked through with no pink at the centre. Alternatively, roast them on a tray in the oven for the last 25 minutes.
  4. Tip the beans into a small pan and warm over a medium heat, simmering for 2 minutes so the sauce thickens. Keep warm.
  5. Beat the eggs with the milk and salt, just until combined and no more.
  6. Melt the butter in a non-stick pan over a low heat. Pour in the eggs and leave for 20 seconds, then move them slowly with a silicone spatula, pushing the setting egg from the outside into the middle and letting the liquid run into the gap.
  7. When the eggs look about three quarters set and are still glossy and slightly loose, around 3 to 4 minutes, take the pan off the heat completely and fold them two or three more times. They will finish cooking from residual heat. Season with black pepper.
  8. Cut the baked potatoes open immediately, squeeze the sides to open them, add half the salted butter to each, season, and fork it through the flesh until fluffy.
  9. Scatter two thirds of the cheddar over the hot flesh so it melts. Spoon the thickened beans over, then the soft scrambled eggs.
  10. Slice the sausages on the diagonal into 3 or 4 pieces each and lay them over the top.
  11. Finish with the remaining cheese, the spring onions and a good grind of black pepper. Serve immediately, with brown sauce, ketchup or chilli oil if you like.

Notes

The scrambled egg rule: Take the pan off the heat while the eggs still look underdone. They keep cooking for a good minute afterwards. If they look perfect in the pan they will be dry on the plate.

The hybrid shortcut: Microwave the pricked potato on full power for 6 to 8 minutes, then oil, salt and finish in a 220°C oven or air fryer for 20 to 25 minutes. Cook the sausages while that happens and the whole thing takes about 40 minutes.

The mistake to avoid: Scrambling the eggs over a medium or high heat. Low and slow with plenty of butter is the entire technique, and it only costs an extra minute.

Make ahead: Bake the potatoes and cook the sausages in advance and refrigerate. The eggs must be cooked to order, as reheated scrambled egg goes grey and weeps.

Variations: Crisp 2 rashers of snipped smoked streaky bacon in the sausage pan, fry 100 g sliced mushrooms in the sausage fat, add 2 slices of fried black pudding, or use a fried egg instead of scrambled for a runny yolk.

Equipment: A frying pan for the sausages, a good non-stick pan and silicone spatula for the eggs, a small saucepan, a vegetable brush, a fork, a thin skewer and a box grater.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the sausages (wheat, sulphites, sometimes milk and soya), the eggs, milk, butter and cheddar (milk), baked beans (may contain wheat, celery or sulphites), and brown sauce or ketchup (sulphites, barley). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/breakfast-loaded-potato-sausage-beans-egg/