FRANCE
French onion soup toasted baguette
Inspired by the classic soup, crisp French bread is filled with caramelised onions and gooey cheese MAKES 2 READY IN 30 MINS PRICE PER SERVING 70p
ENGLAND Full English muffin
Think all-day breakfast in a fluffy toasted muffin, bursting with all the flavours of a fry-up MAKES 2 READY IN 30 MINS PRICE PER SERVING £1.08
l 1tbsp rapeseed oil l 2 Extra Special Light & Lean Pork Sausages l 30g Asda Sliced Mushrooms l 2 Butcher’s Selection Reduced Fat Smoked Bacon Medallions l 4tbsp Asda No Added Sugar Baked Beans, heated according to the pack instructions l 2 Asda Muffins, split into halves l 2 medium eggs 1 Heat 1tsp of the oil in a large frying pan over a medium setting. Add the sausages and fry for 10-15 mins, turning regularly, until cooked through. Set aside. 2 Add the mushrooms to the same pan and cook for 2 mins, then push to one side of the pan. Add the bacon and 30 | ASDA.COM/GROCERIES
cook for 2 mins on each side, while stirring the mushrooms occasionally. 3 Slice the sausages lengthways. Top the muffin bases with the bacon, sausages and mushrooms, then spoon over the beans. Finish with the muffin tops and press down firmly. 4 Heat a griddle pan over a high setting and brush with a little oil. Cook the muffins for 2-3 mins on each side, turning carefully, until crisp with visible char lines. 5 Heat the remaining oil in a small nonstick frying pan. Fry the eggs until the whites are just set. Season with black pepper, top each muffin with an egg and serve. Energy
Each 280g serving contains Fat Saturates Sugars
3.6g
4.5g 2.77g
Salt
Low
Low
High
1,757kJ 16.5g 420kcal Med
21%
24%
18%
5%
46%
of your reference intake Typical energy values per 100g: 628kJ/150kcal
l 10g Flora Light l 1 large onion, sliced l 1 clove garlic, crushed l 1tsp red wine vinegar l 2 sprigs thyme, plus extra to serve l ½ reduced-salt vegetable stock cube, made up to 100ml l 200g Baker’s Selection Freshly Baked White Baguette l 40g Emmental, sliced l 1tbsp Asda Coarse Grain French Mustard 1 Melt the Flora in a large pan over a medium heat. Add the sliced onion and the garlic then cook for 8-10 mins, stirring regularly. 2 Add the vinegar and scrape the bottom of the pan to loosen any stuck-on bits. Add the thyme sprigs and pour in the stock. Bring to a simmer and cook over a low heat for 10 mins until the liquid is reduced. 3 Preheat the grill to a medium setting. 4 Meanwhile, split the baguette down the middle without cutting all the way through. Scoop out some of the bread to make a hollow; discard or save to make breadcrumbs. 5 Put the baguette on a baking tray and spoon the
onions into the hollow. Top with the Emmental slices and the mustard. Grill on the tray for 3-4 mins until the cheese has melted. 6 Sprinkle the baguette with the extra thyme sprigs and cut in half to serve. Energy
Each 289g serving contains Fat Saturates Sugars
1,790kJ 10.4g 4.9g 428kcal Med Med
21%
15%
25%
Salt
9.0g 1.79g Low
10%
Med
30%
of your reference intake Typical energy values per 100g: 619kJ/148kcal
