Traditions are wonderful, but who says you can’t create your own? English Breakfast on Toast breaks down the long-lived, hearty English breakfast into a manageable and delicious work of art. It has all of the components, but showcased in a new and inventive light; are you hungry enough to give it a shot!?
In a skillet, fry the bacon over medium heat until it is cooked to your liking. At the same time, in a second skillet, fry the sausages on both sides until browned. Once the bacon is done, remove it from the pan and drain on paper towel. Once the sausage is done, remove it from the pan and allow it to cool slightly. Once cooled, slice the sausages on a diagonal into 1/4-1/2 inch slices. Return the slices to the skillet and brown on each side. Once browned, remove from skillet and drain on paper towel.
Next, open both cans of beans and add them to a sauce pan. Over medium heat, simmer the beans, stirring occasionally, until the beans are heated through. Once hot, reduce heat to simmer.
In the meantime, whisk the eggs together with the chives and half the amount of salt and pepper. Melt one tablespoon of the butter in a skillet and scramble the eggs until just set. Don't overcook the eggs so that they brown. Try to keep that bright, yellow colour.
While the beans and eggs stay heated in their skillets, fry the tomatoes. Lay the halved tomatoes, cut side down, in a skillet, over high heat. Do not use any oil or butter. Once the tomatoes are slightly blackened, remove each from the skillet and lay on a plate, blackened side up. Sprinkle over the remaining salt and pepper. Set aside.
Lastly, toast the bread and smear liberally with the remaining butter.
To assemble, lay two pieces of toast on a plate. Top with scrambled eggs, two pieces of bacon, and a few slices of the sausage. Ladle over the beans. Place a spoonful of the tomatoes on the side. Serve immediately.