Truly Irish Breakfast Bap
2 tbsp olive oil
4 Truly Irish Premium Sausages
4 Truly Irish Beechwood Smoked Rashers or Truly Irish Traditional Rashers
4 medium eggs
4 large floury soft white baps
400g can baked beans
knob of butter, ketchup or brown sauce, to serve
Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the olive oil to lightly grease a large, roasting tin. Line Truly Irish Sausages in tin and roast for 20 mins, turn the sausages and return to the oven 10 mins more until browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
Slice the baps and butter and sauce as you like, split each sausage lengthways and, building from the bottom layer sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side.