High-Protein
English breakfast salad
20 mins
Easy
1 Serving
Time to elevate your breakfast options by taking a traditional English breakfast, add flavoursome salad leaves and your own cheeky Bloody Mary dressing made with our Tomato Fondue for this amazing high-protein brunch option.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
The good old full English breakfast is a favourite of Jason’s when it comes to an indulgent morning routine. Naturally, he picks up the best bacon, black pudding and sausage he can.
If you’re partial to similar, this salad is a great option as it works on the principle of adding more good nutrition in, rather than taking what some would call ‘bad nutrition’ out. Even that ‘bad nutrition’ is a dubious call.
Sure you don’t want a heck of a lot of processed meats in your diet so we recommend enjoying them in moderation, but the ingredients here – especially the black pudding/blood sausage – and high in protein and worth having on occasion as long as you go for brands with high production levels or, even better, pick them up from a local butcher.
The trick in making the recipe is to cut all the ingredients to a size that allows them to cook in the oven at around the same time on a single tray. Then it’s a case of tossing them in a bowl and dressing with the Bloody Mary sauce.
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Ingredients
For the Bloody Mary dressing:
150g/5oz BB Tomato Fondue
5tsp Worcestershire Sauce
1 lemon zest and Juice
50g/1.8oz spiced vodka (or regular with a touch of Tabasco)
5tsp grade A maple syrup
50g/1.8oz extra virgin olive oil
For the salad:
1 slice of black pudding/blood sausage
3 rashers dry cured smoked streaky bacon
2 chipolata sausages
1 egg
1 large portobello mushroom, peeled, de-stalked and sliced
1 slice of sourdough bread
75g/2.6oz mixed leaf salad
2-3 celery leaves
Nutrition Per Serving
Calories
500
Fats
33G
Carbs
22G
Protein
27G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Blitz all the Bloody Mary ingredients together and pass through a sieve (this will keep chilled in the fridge in an airtight container for 3-4 weeks)
Cut the meat ingredients and bread into similar sizes and place on a tray in the oven (leave the black pudding/blood sausage whole)
Meanwhile poach an egg (see video below) or bake an egg in the oven
Take a large bowl or plate and add 1tbsp of the Bloody Mary dressing to it; sit the black pudding on top
Toss the meat and bread with the mixed green salad and build out on top of the black pudding as per the video
Stack the salad ingredients of top of the black pudding, top with the egg and drizzle with more Bloody Mary dressing
Add salt and pepper to serve
