Sheet Pan Full English Breakfast

Preheat the oven to 200°C (390°F). Wash and halve 50 gr Cultivated mushrooms and 80 gr Cherry Tomatoes. Drain 75 gr Canned Red Beans and melt the butter.

In a small ovenproof bowl, mix the drained 75 gr Canned Red Beans with 40 gr Tomato Puree, 1 ¹/₄ tsp Brown Sugar, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

In a separate bowl, toss the halved 50 gr Cultivated mushrooms and 80 gr Cherry Tomatoes with 1 tbsp Olive oil extra virgin, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Arrange 75 gr Pork Sausage and 50 gr Bacon Slice on a large baking sheet lined with parchment paper, place the bowl of prepared beans next to them, and bake for 10 minutes.

Carefully remove the baking sheet from the oven, add the seasoned 50 gr Cultivated mushrooms and 80 gr Cherry Tomatoes to the sheet, and return to the oven to bake for another 10 minutes.

Spread the slices of 50 gr White Bread with 2 tsp Butter and grease two small ramekins with the remaining 1 tsp Butter. Crack the 2 pieces Eggs size M into the ramekins and season with ¹/₄ tsp Table salt.

Place the buttered slices of 50 gr White Bread and the ramekins with the eggs onto the baking sheet, then bake for 6 to 8 minutes, until the bread is toasted and the egg whites are set.

Divide the cooked 75 gr Pork Sausage, crispy 50 gr Bacon Slice, roasted 50 gr Cultivated mushrooms, 80 gr Cherry Tomatoes, warm beans, toasted 50 gr White Bread, and baked 2 pieces Eggs size M between two plates and serve hot.