The Wye Organic "Field & Forest" Fry Up

Everybody loves a hearty English breakfast! This ultimate fry up is a tribute to the regenerative farming here at Wye Organic. By using our organic pork or wild-foraged game sausages, you get a much deeper, more complex flavour than a standard supermarket breakfast.

The Ingredients

• 4 organic thick pork farmhouse sausages (or Wild Boar for a gamey twist)
• 4 slices of organic thick cut unsmoked back bacon
• 2 - 4 organic eggs
• 2 large Portobello Mushrooms
• a handful of Cherry Tomatoes (on the vine if possible).
• 2 thick slices of sourdough bread
• A knob of organic butter and a splash of oil.
• Coarse sea salt and cracked black pepper.

The Method

1. Start the sausages in a cold, heavy-based frying pan with a tiny splash of oil. Turn the heat to medium. Starting them cold allows the fat to render out slowly, making them extra juicy and creating a flavorful base for the rest of the ingredients. Cook for 12–15 minutes, turning occasionally.
2. Transfer the sausages to a dish and keep them hot in a warm oven. Add a small knob of butter into the center of each Portobello mushroom cap, and place them cap side down into the pan with the rendered sausage fat.
3. After the mushrooms have had about 2 minutes, add the back bacon. Cook until the fat is golden and the edges are starting to crisp (about 3–4 minutes per side).
4. Nestle the vine tomatoes into any remaining gaps. They only need about 3 minutes until the skins begin to soften and pop.
5. Remove everything from the pan onto a warm plate.
6. Finally, crack your organic eggs directly into the pan. For a "Wye" style egg, spoon a little of the hot remaining fat over the yolks to set the whites while keeping the centers perfectly runny.
7. Plate everything up immediately. Season the eggs and tomatoes with sea salt and a generous amount of cracked black pepper.

Serve with toasted Sourdough bread and enjoy!