The Big Breakfast

The Big Breakfast

Load up for a breakfast feast! A taste sensation with all the trimmings - all on toasted sourdough with an egg on top. A Big Breakfast treat indeed!

  • 2 tsp extra virgin olive oil
  • 2 sprigs thyme, leaves only
  • 1 clove garlic, crushed
  • Salt & pepper to taste
  • 2 tomatoes, halved
  • 4 chipolata sausages
  • 12 button mushrooms, sliced in half
  • 4 eggs
  • 4 rashers shortcut bacon
  • 4 slices sourdough bread
  • ½ cup continental parsley, finely chopped
  • Tomato relish to serve

Preparation Time: 10 minutes
Cook time: 10 minutes

Method (Serves 4) 

  1. Heat the Russell Hobbs Hot Zone grill to hot and turn the Hot Zone switch on.
  2. Place the oil, thyme, garlic, salt and pepper in a small bowl and ‘dunk’ the tomatoes in just before searing them on the ribbed grill cut side down (1 minute). Turn the Hot Zone Switch off, transfer the tomatoes to the flat side of the grill, cut side up and place the bacon and chipolatas on the grill, turning as they colour. You may need to adjust the temperature if colouring too quickly on the outside.
  3. Meanwhile, place the mushrooms in the olive oil mix and toss to combine.  Place the mushrooms on the flat side of the grill with the other ingredients to cook.
  4. Turn the Hot Zone switch on and cook the four slices of sourdough, turning as they toast.
  5. Divide the sourdough toast among 4 plates and top with the cooked sausage, bacon, tomato and mushrooms.  Meanwhile, crack four eggs on to the flat grill plate on medium temperature.  Cook for about 1 minute or to your liking, and serve on top of each breakfast plate.  Season with salt and black pepper, sprinkle with parsley and serve with a dollop of tomato relish.  Yum!