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Little Hero Breakfast: Sausages, Fried Egg, Sautéed Potatoes and Beans

Recipe by The Cozy Bowl Kitchen

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  • Total Time35 minutes
  • Yield1 child portion 1x

A child-sized breakfast plate of two browned sausages, a fried egg cooked how they like it, crisp golden potato slices and a small pile of beans. Nothing spicy, nothing hidden, everything separate.

Ingredients

Scale
  • 2 sausages, or 3 chipolatas
  • 1 tsp vegetable oil, for the sausages
  • 150 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1/2 tsp fine sea salt, for the cooking water
  • 1 tbsp vegetable oil, for the potatoes
  • 5 g unsalted butter
  • 1 large free-range egg
  • 1 tsp vegetable oil, for the egg
  • 4 tbsp baked beans
  • A small pinch of flaky sea salt

Optional

  • 3 cherry tomatoes, halved
  • 1 slice buttered toast, cut into soldiers

Instructions

  1. Put the potato rounds in a small pan of cold water with the 1/2 tsp salt. Bring to the boil and cook for 6 minutes, until a knife tip meets slight resistance at the centre. Drain and leave in the colander for 5 minutes to steam dry.
  2. Meanwhile, heat 1 tsp oil in a frying pan over a medium heat. Add the sausages and cook for 12 to 15 minutes (8 to 10 for chipolatas), turning every couple of minutes, until deep golden all over and cooked through with no pink at the centre. Add the cherry tomatoes cut-side down for the last 3 minutes if using.
  3. Heat the 1 tbsp oil and the butter in a second frying pan over a medium-high heat. Add the dried potato slices in a single layer and fry undisturbed for 3 minutes, then turn and fry 3 to 4 minutes more until deep golden. Season lightly with flaky salt and set aside on kitchen paper.
  4. When the sausages have about 5 minutes left, warm the beans in a small pan over a medium heat, simmering for 2 minutes so the sauce thickens.
  5. Warm the plate. Rest the cooked sausages for a minute, then cut them in half lengthways and across into short pieces if serving a young child.
  6. Heat the last 1 tsp oil in a clean frying pan over a medium-high heat. Crack in the egg. For a runny yolk, fry for 2 to 3 minutes until the white is completely opaque with no clear patches. For a firm yolk, cover the pan with a lid for the final minute.
  7. Arrange the potatoes, sausages, egg and beans in separate areas of the warm plate. Add toast soldiers if you like, and serve immediately.

Notes

Cutting sausages safely: For young children, cut sausages in half lengthways first and then across into short pieces. Round coin-shaped slices are a recognised choking hazard because of their size and shape.

Egg safety: UK Food Standards Agency advice is that eggs carrying the British Lion mark may be eaten raw or lightly cooked by everyone, including babies and young children. Eggs without the Lion mark and imported eggs should be cooked until both white and yolk are solid.

For a firm yolk without a rubbery base: Fry for 2 minutes, then either spoon a little hot oil over the yolk or cover the pan with a lid for 60 seconds. The steam sets the top of the yolk while the base stays tender.

Salt: Children need considerably less salt than adults. Season the potatoes lightly, consider reduced-salt beans, and check sausage labels as salt content varies widely.

Make ahead: Par-boil and steam-dry the potato slices the night before and refrigerate covered, which cuts the potato stage to 8 minutes. Cook the egg to order.

Variations: Serve scrambled eggs instead of fried. Use toast instead of potatoes to cut the time to 20 minutes. Cook sausages on a tray at 200°C for 25 minutes if feeding several children. Double everything for an adult portion.

Equipment: Two or three small frying pans, a small saucepan and a colander.

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, which commonly contain wheat rusk and sulphites and sometimes milk or soya, and always check the label yourself. Also note the egg, butter (milk), baked beans (may contain wheat, celery or sulphites) and toast (wheat). 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/little-hero-kids-breakfast/