|Sea Harvest Country Fry
|red onion — diced
|garlic clove — finely chopped
|button mushrooms — quartered
|1 x 400 g tin
|eggs — fried
|spring onion — sliced (green part only)
|salt and freshly ground black pepper
|toast — buttered, to serve (optional)
Preheat the oven to 200 ºC.
Lay frozen Sea Harvest Country Fry fillets onto a baking tray. Place into the oven to cook for 15-20 minutes until golden. Alternatively cook in an air fryer for the recommended time. Heat a splash of olive oil in a large frying pan over medium heat. Add the onion and fry for a few minutes until translucent.
Add the garlic and fry for a minute until fragrant.
Add the mushrooms and tomatoes and fry for 3 minutes.
Add the baked beans and hot sauce and then cover and simmer for 5 minutes.
To fry the eggs, add another splash of oil or a knob of butter to a separate frying pan over medium-high heat. Crack the eggs in and cook sunnyside up.
Portion the bean sauce into two serving dishes. Top each with a fillet of Country Fry and a fried egg. Garnish with spring onion and season to taste. Serve with slices of buttered toast.