Recipe of Speedy Breakfast Wellington

Breakfast Wellington. .in Wellington, Greater Wellington: Find Tripadvisor traveler reviews of THE BEST Breakfast Wellington Breakfast Restaurants. Fact: breakfast IS the most important meal of the day. And whether you're after a classic eggs benedict, decadent pancake stack or even pimped-up peanut butter toast (it's a thing).

Reviews for: Photos of Breakfast Wellington. Breakfast Wellington. this link is to an external site that may or may not meet accessibility guidelines. This breakfast wellington recipe is the simplest way to enjoy your favorite breakfast foods for dinner! You can have Breakfast Wellington using 18 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Breakfast Wellington

1. It's 50 g of butter.
2. Prepare 3 of x banana shallots finely chopped.
3. You need 2 of x large garlic cloves finely sliced.
4. You need 2/3 pack of chestnut mushrooms finely chopped.
5. It's 1 of x finely chopped chilli.
6. You need Tablespoon of balsamic glaze.
7. It's Tablespoon of ketchup.
8. Prepare Splash of Worcester sauce.
9. You need Teaspoon of English Mustard.
10. It's 3 of x inside filling of pork sausages.
11. Prepare Handful of chopped parsley.
12. You need Half of handful chopped chives.
13. Prepare of Egg-for glaze.
14. Prepare Handful of breadcrumbs.
15. You need of Salt & pepper.
16. It's 8 of x slices pancetta.
17. Prepare 3 of x boiled & peeled eggs.
18. You need of Puff pastry.

Thanks to Jones Dairy Farm for sponsoring this post and giving me the chance to share this delicious. Make and freeze breakfast pasty pockets for an easy grab-and-go morning meal. These hand-held breakfast pockets are great for grabbing on the way out the door. If there is one thing Kiwis like to do its go out for breakfast and brunch.

Breakfast Wellington instructions

1. Add the shallots and garlic to 50g butter and cook for 3 mins until translucent.
2. Add chestnut mushrooms and sauté for 4 mins.
3. Add chilli.
4. Add the ketchup, balsamic and Worcester sauce and cook for two mins.
5. Stir through a teaspoon of English mustard and simmer for 4 mins.
6. Add sausage mixture ensuring to break up in the pan and cook for 4 mins before adding parsley and chives and cooking for a further five mins.
7. Stir through breadcrumbs and seasoning and set aside to cool.
8. Lay clingfilm on surface and lay 8 x pieces of pancetta next to one another (ensure to overlap).
9. Spread half an inch of the cooled sausage filling evenly over the pancetta.
10. Place 3 x boiled eggs down the centre of the sausage filling (horizontally).
11. Roll into a cylinder- see vid for method.
12. Chill for 1hr.
13. Unwrap your cylinder and place to the left of the shop bought puff pastry.
14. Cut over half the pastry to the right away and lay on top of the cylinder & wrap & secure- see vid for method.
15. Decorate and brush with a beaten egg.
16. Cook in oven at 200 degrees for 30 mins.

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