Everyone knows the classic “full English” but have you ever heard of the “full French. A tasty alternative to the classic with Boudin noir being the French equivalent of black pudding.
- 6 Toulouse sausages
- 6-8 small flat mushrooms
- 3 medium tomatoes, halved
- Olive oil to drizzle
- 1 tbsp Bonne Maman Bitter Orange Marmalade
- 1 tbsp chopped fresh thyme sprigs
- 6 slices boudin noir
- 6 rashers
- 6 large free-range eggs
1Heat the oven to 200°C/fan 180°C/gas mark 6. Put the sausages in a large, sturdy non-stick roasting tin and bake in the oven for 10 minutes.
2Remove the tin from the oven and turn the sausages. Add the mushrooms and tomatoes, and drizzle with a little olive oil, then dot the tomatoes with the marmalade, thyme and seasoning. Return to the oven for another 10 minutes.
3Remove the tin from the oven and cook for a further 5 minutes. Crack in the eggs and return the roasting tin to the oven for 6-8 minutes or until the eggs are cooked how you like them.
4Then allow everyone to help themselves.