Festive fry-up

We’ve given the full English a festive makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmeg-spiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner!

Festive fry-up

Have you tried our pigs in blankets carbonara yet?

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min. Oven time 25-30 min

We’ve given the full English a festive makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmeg-spiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner!

Have you tried our pigs in blankets carbonara yet?

Nutrition: per serving

Calories
766kcals
Fat
55g (22g saturated)
Protein
31g
Carbohydrates
32g (21g sugars)
Fibre
4g
Salt
5.1g

Ingredients

  • 4 sausages
  • 4 rashers streaky bacon
  • 2 large field or portobello mushrooms
  • 20g unsalted butter, softened
  • 1 rosemary sprig, leaves picked and finely chopped
  • 2 tbsp tomato ketchup
  • 1 tbsp cranberry sauce
  • Vegetable oil to fry
  • 1 sage sprig
  • 2 medium eggs
  • 2 large handfuls spinach
  • Pinch freshly grated nutmeg
  • 2 slices regular panettone
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180ºC fan/gas 6. Wrap the sausages in bacon and put them seam-side down in a foil-lined oven tray. Spread the butter over the flat tops of the mushrooms, then sprinkle with a pinch of salt and the chopped rosemary. Put them both on the tray, butter-side up, beside the sausages, then cook for 25-30 minutes.
  2. Meanwhile, whisk the ketchup and cranberry sauce together. When the sausages are nearly ready, pour enough oil into a large frying pan to coat the base and set over a high heat. Add the sage leaves, then crack in the eggs, covering one half of the pan. Add the spinach to the other side of the pan, turn using tongs until wilted, then season with salt, pepper and little nutmeg.
  3. Remove the eggs and spinach from the pan and drain on kitchen paper, then add the panettone to the pan and fry until golden and crisp. Meanwhile, plate up the sausages, mushroom, spinach and a good dollop of cranberry ketchup. Add the fried ‘bread’ to the plate, top with the crispy sage fried egg and serve.

Nutrition

Nutrition: per serving
Calories
766kcals
Fat
55g (22g saturated)
Protein
31g
Carbohydrates
32g (21g sugars)
Fibre
4g
Salt
5.1g

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas breakfast

Christmas pancakes

Use up leftover Christmas pudding in this pancake recipe served...

Save recipe icon Save recipe icon Save recipe

Carbonaras

Pigs in blankets carbonara

One of the world’s most famous pasta dishes gets a...

Save recipe icon Save recipe icon Save recipe

Christmas turkey

Kentucky-fried turkey tenders with cranberry hot sauce

One jolly, white-haired man (The Colonel) meets another (Santa) in...

Save recipe icon Save recipe icon Save recipe

Omelettes

Sharing omelette Arnold Bennett

Marcus Wareing shares his recipe for the ultimate omelette Arnold...

Save recipe icon Save recipe icon Save recipe

Christmas leftovers

Cheesy panettone French toast

Sweet, citrus-studded panettone and cheese? Trust us, it’s a match...

Save recipe icon Save recipe icon Save recipe

Recipes for one person

Dippy egg with cheesy pancetta soldiers

Upgrade the classic dippy egg by serving it with cheesy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.