English Breakfast

Ingredients

• 2sausages, pork
• 3 piecebacon, back bacon rashers
• 2mushrooms
• 2tomatoes
• 1 pieceblack pudding, slice; skin removed before cooking
• 2eggs
• 1 piecebread, slice; preferably 2 days old for fried bread
• light olive oil, for brushing grill and frying bread
• butter, for basting eggs and bread

Method

1. 1

   Heat a flat grill plate over low heat and brush sparingly with light olive oil.

2. 2

   Cook the sausages slowly for 15–20 minutes, turning occasionally, until golden. Increase heat to medium after the first 10 minutes. Keep warm in a low oven if needed.

3. 3

   Snip cuts into the fatty edge of each bacon rasher. Fry on the grill plate for 2–4 minutes per side until your preferred crispiness is reached.

4. 4

   Trim the mushroom stalks level with the cap. Season, drizzle with olive oil and place stalk-side up on the grill. Cook 1–2 minutes, then turn and cook 3–4 more minutes. Avoid moving them too much.

5. 7

   In a separate frying pan, heat enough oil to cover the base. Fry the bread for 2–3 minutes per side until golden. Add a knob of butter after turning for a richer flavour.

6. 5

   Halve the tomatoes and remove the green core. Season, drizzle with oil and cook cut-side down without moving for 2 minutes. Turn and cook 2–3 more minutes until tender but still holding their shape.

7. 6

   Slice the black pudding and remove the skin. Cook 1½–2 minutes per side until slightly crispy.

8. 8

   Break each egg into the bread pan. Leave 30 seconds, then add a knob of butter and baste the egg as it melts. Cook to your preferred stage. Season and remove with a fish slice.

9. 9

   Serve immediately on warm plates with tomato ketchup or brown sauce.