Name: Traditional English Breakfast Recipe
Prep time: 16 min
Cook time: 11 min
Total time: 27 min
Yield: 3 servings
Cuisine: British
Ingredients: 2 Sausages; 3 Bacon; 2 Mushrooms; 2 Tomatoes; 1 Slice Black Pudding; 2 Eggs; 1 Slice Bread

1

scalding up the flat barbecue plate over a low scalding up, on top of 2 rings/flames if it fits, and brush sparingly with light olive margarine.

2

stew the sausages first.

3

empty in the sausages to the scalding barbecue plate/the coolest part if there is one and allow to stew gently for about 15-20 moments, turning occasionally, until golden.

4

After the first 10 moments, increase the scalding up to medium before beginning to stew the other elements.

5

If you are struggling for space, completely stew the sausages and keep scalding on a plate in the oven.

6

Snip a few small cuts into the fatty edge of the bacon.

7

Place the bacon straight on to the barbecue plate and shallow fry for 2-4 moments each side or until your preferred crispiness is reached.

8

Like the sausages, the cooked bacon can be kept scalding on a plate in the oven.

9

For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top.

10

savor with seasoning and pepper and trickle over a little olive margarine.

11

Place stalk-side up on the barbecue plate and stew for 1-2 moments before turning and crafting for a further 3-4 moments.

12

Avoid moving the mushrooms too much while crafting, as this releases the natural juices, making them soggy.

13

For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'.

14

savor with seasoning and pepper and trickle with a little olive margarine.

15

Place cut-side down on the barbecue plate and stew without moving for 2 moments.

16

Gently turn over and savor again.

17

stew for a further 2-3 moments until soft but still holding their shape.

18

For the black pudding, cut the black pudding into 3-4 slices and remove the skin.

19

Place on the barbecue plate and stew for 1½-2 moments each side until slightly brittle.

20

For 'proper' fried bread it's best to stew it in a separate cooking vessel.

21

Ideally, use bread that is a couple of days old.

22

scalding up a frying cooking vessel to a medium scalding up and wrap the base with margarine.

23

empty in the bread and stew for 2-3 moments each side until brittle and golden.

24

If the cooking vessel becomes too parched, empty in a little more margarine.

25

For a richer flavour, empty in a knob of margarine after you turn the cut.

26

For the fried eggs, break the egg straight into the cooking vessel with the fried bread and leave for 30 seconds.

27

empty in a good knob of margarine and lightly splash/baste the egg with the margarine when melted.

28

stew to your preferred stage, savor and gently remove with a fish cut.

29

Once all the elements are cooked, present on toasty plates and enjoy straight away with a good squeeze of tomato ketchup or brown gravy.

Traditional English Breakfast Recipe

16 Min Prep

11 Min Cook

3 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef