If you’re feeling lost with serving the same old breakfast week in, week out, recipe book author Emily Scott has taken her fans by storm with an inventive take on a classic full English.
The brains behind the recipe book and social media account ‘What I Ate For Breakfast’ shared an indulgent breakfast loaf recipe full of beans, bacon, eggs, hash browns and sausages.
She delighted followers on Instagram where she unveiled this culinary marvel earlier this year, writing: “ALL DAY BREAKFAST LOAF. What’s that you say, another breakfast loaf? Oh yes!
“This is my all day breakfast loaf, which has a sausage, baked bean, hash brown and egg filling, all wrapped in crispy, streaky bacon.
“A showstopper breakfast or brunch for the Easter weekend, this is perfect for feeding a crowd or for keeping in the fridge and slicing as you need it.”
She suggested: “You can switch up any of the fillings too – try adding cooked mushrooms, tomatoes, black pudding, even a layer of toast or fried bread could work! “, reports the Daily Record.
The recipe video went viral, amassing over 2.2 million views and winning hearts with 21,700 likes and 414 comments.
@my_favourites_food commented: “What an absolute showstopper!!!”
Meanwhile, Instagram user @allaboutthetastebelfast exclaimed: “That IS a showstopper!!”
And the praise didn’t stop there, with @archie_bakes proposing: “Oooh, sliced up in a sandwich,” while @reinventing_rhi_ admitted: “You never fail to make me hungry.”
Here’s everything you need to know to rustle up your own breakfast loaf.
Method
Grease a loaf tin – Emily’s was 900g – and then it line with streaky bacon, making sure the rashers are overlapping each other and overhanging the edges.
Squeeze the meat out of the casing of six sausages. Press half of the sausage meat into the loaf tin.
Spoon over one small tin of baked beans. Follow this by adding a layer of cooked hash brown, either bites or regular-sized hash browns.
Then spoon over a layer of scrambled eggs. Add the remaining sausage meat on top and press down neatly. Fold over the bacon rashers to cover the sausage meat, tucking in any excess.
Either air fry at 180℃ or oven bake at 180℃ fan/200℃ for between 40 and 45 minutes or until the sausage meat is completely cooked through.
Emil recommended removing the breakfast loaf from the tin for the last ten minutes of cooking and turning upside down, making sure that all of the bacon crisps up on all sides.
Serve and enjoy!
