English Breakfast
English Breakfast — a traditional British breakfast recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Breakfast, British, Nut-Free, Dairy-Free
Ingredients
- 2 pcs sausages
- 3 g bacon
- 2 g mushrooms
- 2 g tomatoes
- 1 pcs black pudding
- 2 pcs eggs
- 1 g bread
Instructions
- Begin by warming the flat grill plate over a low flame on two burners if it can accommodate it.
- Lightly coat the grill plate with a small amount of light olive oil.
- Position the sausages onto the heated grill plate, placing them in the cooler area if needed.
- Allow the sausages to cook slowly for about 15 to 20 minutes, turning them occasionally until they are golden.
- After the initial 10 minutes, raise the heat to a medium level.
- If there's limited space, fully cook the sausages and keep them warm on a plate in the oven.
- Make a few small cuts along the fatty edge of the bacon.
- Lay the bacon directly onto the grill plate.
- Cook the bacon for 2 to 4 minutes on each side or until it reaches your desired level of crispiness.
- Keep the cooked bacon warm on a plate in the oven.
- Using a pastry brush, gently clean any dirt from the mushrooms.
- Trim the mushroom stems so they are even with the tops.
- Sprinkle the mushrooms with salt and pepper, then drizzle a bit of olive oil over them.
- Place the mushrooms with the stems facing up on the grill plate.
- Cook the mushrooms for 1 to 2 minutes before flipping them.
- Continue cooking the mushrooms for an additional 3 to 4 minutes, minimizing movement.
- Slice the tomatoes in half across the middle or lengthwise if you are using plum tomatoes.
- Using a small, sharp knife, remove the green 'eye' from each tomato.
- Season the tomatoes with salt and pepper, then drizzle a little olive oil on them.
- Set the tomatoes cut-side down on the grill plate.
- Cook the tomatoes for 2 minutes without moving them.
- Carefully flip the tomatoes over and season them again.
- Cook for another 2 to 3 minutes until they are tender yet still hold their shape.
- Slice the black pudding into 3 to 4 pieces and peel off the skin.
- Arrange the black pudding slices on the grill plate.
- Cook the black pudding for 1½ to 2 minutes on each side until they become slightly crispy.
- Heat a frying pan to medium heat in preparation for the fried bread.
- Pour oil into the frying pan to cover the bottom.
- Add the bread to the pan and fry for 2 to 3 minutes on each side until they are crispy and golden.
- If the pan appears to be drying out, add a bit more oil.
- For added richness, include a small piece of butter after flipping the bread.
- Crack an egg directly into the pan alongside the fried bread.
- Let the egg sit for 30 seconds.
- Add a generous knob of butter to the pan.
- Gently splash or baste the egg with the melted butter.
- Cook the egg to your liking, season it, and carefully lift it out with a fish slice.
- Once all components are cooked, serve them on warm plates.
- Savor immediately with a generous drizzle of tomato ketchup or brown sauce.