Autumn Breakfast Plate with Salted Butter

2x slice of bread (we like to use sourdough)

160g pancetta cubes

Approx 20 sage leaves

Baked beans (store bought or see below for recipe)

2 x eggs

2x hash brown

2  tsp of honey

All Things Butter Salted Butter 

For the beans:

1x small red onion 

1x knob of All Things Butter Salted Butter 

2 tbsp tomato puree 

1tsp Garlic paste 

1 tsp honey (more depending on taste)

2 tsp pepper ajvar (optional)

210g cannellini beans (butter beans would also work if cooked for a little longer) 

Step 1

In the air fryer or oven cook the hash browns according to the instructions 

Step 2

Meanwhile, in a cold non-stick frying pan add your pancetta and turn up to a high heat, cook until golden and crispy. 

Step 3

In a separate pan with about 2 tsp of olive oil, throw in 6 sage leaves.

Step 4

Once these start to crisp up, crack the eggs and fry to your liking, you can move the leaves around so that they cook into the egg white as it sets.

Step 5

Back to the pancetta pan, add the rest of the sage. Once this crisps up you can squeeze in your honey and add a knob of salted butter.  

Step 6

Give this a stir, carefully not to break up the sage leaves - you want these to stay intact. Once everything’s coated with a shiny sticky glaze, take off the heat. 

Step 7

Toast a slice of your favourite bread, then when it’s done spread over a generous layer of All Things Butter Salted Butter.

Step 8

Plate up with a portion of warm beans over the toast, add your hash brown and fried egg. Then top with the sticky pancetta and place the sage leaves all over. Dig in and enjoy!

For the beans:

Step 1

Sice one small red onion then fry off in a pan with a knob of butter on a medium heat.  

Step 2

Once the onions have started to soften squeeze in your tomato puree and garlic paste - lower the heat slightly. Cook these off for a couple minutes, stirring frequently, until the tomato puree has darkened slightly in colour. 

Step 3

Add the honey, mixing in, it may bubble slightly.

Step 4

You can now stir in your pepper ajvar if using, then pour in approx 150mls of water. Stir until everything is fully combined and you have a fairly thick vibrant sauce. 

Step 5

Stir in your beans, including some of the liquid they come in as this will help make it nice and saucy! Add more water and simmer gently if it’s too thick

Step 6

You want your beans to remain intact rather than turning into mush, so you don’t want this to cook for any longer than 10 mins.