Makes 1 plate
Ingredients
*American substitutes are in brackets []
2 strips back bacon [classic/thick cut bacon]
2 slices blood sausage [summer sausage]
1 banger sausage [polish sausage]
2 eggs
1 slice dark rye
1 roma tomato
kosher salt and ground pepper as needed
Mushrooms
8oz baby bella mushrooms
1tsp lemon juice (1/2 lemon lightly juiced)
2 cloves garlic
1 tsp thyme
1 tsp parsley
1 tbsp butter
1/4 cup refined/pure olive oil
Beans
1/2 cup white onion
2 cloves garlic
2 tbsp tomato paste
1 cup chicken stock
1 cup tomato puree
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 tsp molasses
2 cans kidney beans
Procedure
Start by bringing a pot of water to a boil. Turn down to medium and simmer mushrooms for 3-5 minutes until they feel spongy but aren’t cooked all the way.
Immediately add all mushroom ingredients except butter to a bag and marinate for at least 4 hours.
Cook your bacon in a cast iron pan, making sure your bacon isn’t frozen or cold. If it is, let it warm for about 15 min.
In a separate stainless steel saucepan, add diced white onion and your preferred neutral oil; saute until translucent.
Add garlic and tomato paste and saute for another 30 seconds.
Then, deglaze the pan with chicken stock, and subsequently add remaining bean ingredients.
Cook for about 20 min.
Once bacon is finished, cook your sausages and sear your sliced tomatoes and mushrooms in the bacon grease.
In a separate non-stick pan, cook your eggs to your desired style; I like fried eggs with garlic powder, paprika, salt, and pepper to taste.
Toast rye in a toaster and top with butter.
Place all finished products on plate.
Enjoy!
