Veggie Full English Breakfast

Preparing a full English breakfast is a balancing act, and thanks to our FreedomFlex™ true zoneless induction hob – which maximises the entire hob surface, accommodating up to six pans of any size and shape, anywhere on the hotplate – you can effortlessly fry eggs and sizzle mushrooms without the rings that restrict you. The clever system will even remember the power level of any pan you move to another position, automatically allowing you to carry on cooking and giving ultimate flexibility.

What’s more, as the only range cooker on the market to offer four fully-functional ovens with its unique QuadOven™ design, you can recreate this iconic breakfast staple with ease, grilling fresh tomatoes and sausages in the Maxi-Grill™ and roasting hashbrowns in the multifunction main oven at the same time for a seamless cooking experience. This oven also includes our rapid pre-heat function, which will automatically engage as soon as you turn it on to help you juggle all these elements without delay.

Serves 2

Ingredients

200g hash brown bites 

200g cherry tomatoes

250g chestnut tomatoes, sliced 

4 garlic cloves, grated

A few sprigs of thyme, leaves only

25g salted butter 

6 vegetarian sausages

1 x 400g tin of baked beans

1 tablespoon Cajun seasoning

300g baby spinach

A pinch of chives, finely chopped

Olive oil

Salt + freshly ground black pepper

Method

1. Preheat your oven to 190°C. Pop the hash brown bites on a baking tray and roast for 20-25 minutes until golden and crisp. 
2. In the meantime, heat the  Maxi-Grill™ to its highest setting and pop the tomatoes in with a drizzle of oil, salt and pepper. Grill for 5-6 minutes until starting to blister. Remove and set aside. 
3. Add the sliced mushrooms to a large frying pan with a drizzle of oil and salt and fry over a medium high heat until golden, then add the garlic and thyme and cook for 1 minute until fragrant, followed by the butter. Turn off the heat and set aside. 
4. Swap the tomatoes for the sausages under the grill – these should take 10-12 minutes. 
5. Add the beans to a small saucepan with 1 tablespoon of seasoning and simmer until warmed through, around 3-4 minutes. 
6. In another large frying pan, add the spinach with a small splash of water, then cover with a lid and cook until wilted, around 2 minutes. 
7. Finally, your last pan with a drizzle of oil is to fry your eggs. Crack in each egg carefully, spacing them out from each other and cook for 2-3 minutes on a medium heat until the whites are set but the yolk is still runny. 
8. Portion up everything on two plates, garnish with chives and enjoy. 

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