Ingredients:
(Recipe for 2 portions)
2 free range eggs (can use duck eggs)
120g baked beans
100g chestnut mushrooms (sliced)
1 clove garlic (crushed)
1 sprig of thyme
40ml olive oil
20g butter
10ml truffle oil
200g pancetta
2 pork sausages
2 slices of focaccia
Method
Preheat your oven to 180-200⁰C / light BBQ
Prick the sausages a few times with a fork and place in the oven/ on the BBQ for 15-20 minutes until cooked through and caramelised all around.
Cook the Pancetta by placing the slices on a hot grill/BBQ. No oil is needed as the fat will render and stop it from sticking. Cook for 3-4 minutes on each side to get good grill marks and cook the meat through to the centre.
In a hot frying pan, fry the mushroom slices with garlic and thyme in half of the olive oil for around 3-4 minutes. When they are cooked, remove from the heat and drizzle the truffle oil over the top and mix in.
Remove the mushrooms from the pan and place back on the stove to fry the eggs with the remaining oil and 10g of butter. Season the egg with salt and pepper.
Toast the focaccia, and heat up the beans in a saucepan with the remaining 10g of butter.
When everything is cooked, plate up the sausages, fried eggs, pancetta, mushrooms, beans and toasted focaccia.
