English Breakfast

A hearty and complex English breakfast is a complete set of components, each prepared separately on the grill. The result is an aromatic, hot, and truly satisfying dish that will energize you for the entire day.

Ingredients

• 2 pcs Breakfast sausages
• 3 pcs Bacon
• 2 pcs Button mushrooms
• 2 pcs Tomatoes
• 1 pcs Black pudding
• 2 pcs Eggs
• 1 pcs Bread
• 3 tbsp Olive oil
• 2 tbsp Butter
• 1 to taste Salt
• 1 to taste Black pepper

Instructions

1. Preheat the griddle on low heat, lightly brushing with olive oil. Place the sausages on the coolest part of the grill and cook slowly, turning occasionally, for 10–15 minutes. Then increase the temperature to medium and continue cooking for another 5–10 minutes until the sausages are golden on all sides.
2. Make several small cuts along the fatty edge of the bacon. Place the strips directly on the griddle and fry for 2–4 minutes on each side until desired crispness. Transfer the cooked bacon to a plate and keep it warm.
3. Clean the mushrooms with a soft brush, trim the stem flush with the cap. Season with salt and pepper, then lightly drizzle with olive oil. Place the mushrooms stem-side up on the grill and cook for 1–2 minutes, then flip and cook for another 3–4 minutes. Try not to move the mushrooms while cooking, otherwise they will release their juices and become soft.
4. Cut the tomatoes in half crosswise (or lengthwise if using cherry tomatoes). Using a sharp knife, remove the green stem. Season with salt and pepper, then add a drizzle of olive oil. Place the tomatoes cut-side down on the grill and cook without moving for 2 minutes. Flip, season again, and cook for another 2–3 minutes until they become soft but retain their shape.
5. Slice the black pudding into 3–4 pieces and remove the skin. Place on the griddle and fry for 1.5–2 minutes on each side until the edges become slightly crispy.
6. For fried bread, it is best to use a separate skillet. Heat it over medium heat and add enough oil to coat the bottom. Place a slice of bread and fry for 2–3 minutes on each side until golden brown. If the skillet dries out, add more oil. After flipping, place a piece of butter for aroma.
7. In the same skillet, crack an egg directly onto the bread and hold for 30 seconds. Add a generous knob of butter and, once melted, baste the egg with it. Cook to your desired doneness (the yolk can be runny or medium—to your taste). Season with salt and pepper, then carefully transfer to a plate using a spatula.
8. Arrange all components on a hot plate and serve immediately. We recommend adding tomato ketchup or Worcestershire sauce for extra flavor.