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Ultimate big breakfast
Ultimate big breakfast
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a hearty breakfast feast without the muesli for a truly satisfying start to your day!
Ingredients:
  • 2 large desiree potatoes, peeled, coarsely grated
  • 50g butter, melted
  • 20.00 ml lemon thyme leaves, plus 4 sprigs extra
  • 125ml (1/2 cup) olive oil
  • 4 portobello mushrooms, (see top tips) stalks trimmed
  • 2 red onions, cut into wedges
  • 500g cherry truss tomatoes on the vine or cherry tomatoes
  • 8 beef chipolata sausages
  • 8 rashers short-cut rindless bacon
  • 40.00 ml white vinegar
  • 4 eggs, refrigerated
  • Sourdough bread, toasted
  • Mustard, to serve
  • Tomato sauce, to serve
  • Barbecue sauce, to serve
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 20.00 ml finely chopped oregano leaves
  • 44.40 gm tomato paste
  • 8.00 gm brown sugar
  • 400g can Italian chopped tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 40.00 ml finely chopped basil leaves
Instructions:
  • Preheat your oven to 200°C. In a saucepan over medium–high heat, sauté onion, garlic, and oregano in oil for 5 minutes until onion is soft. Add tomato paste, sugar, and tomatoes; cook for 3 minutes until heated through. Mix in the beans, then transfer everything to an ovenproof dish. Bake for 20 minutes until the sauce thickens. Finish with fresh basil and season with salt and pepper. Keep warm by covering until ready to serve.
  • Wrap the grated potatoes in a clean tea towel and squeeze out any excess moisture. Mix the dried potatoes in a bowl with melted butter and fresh thyme. Don't forget to season generously.
  • In a 22cm non-stick, heavy-based frying pan over low heat, heat 2 tablespoons of oil. Spread the potato mixture evenly over the base of the pan, pressing firmly to compact using a metal spoon. Cook for 10 minutes until the underside is deep golden, then flip using a spatula and cook for another 10 minutes until golden and cooked through.
  • Arrange mushrooms and onions on a large oven tray, mushrooms stalk-side up and onions cut-side up. Drizzle with 2 tablespoons of oil, add extra thyme sprigs, season, and roast for 10 minutes. Add tomatoes, drizzle with remaining 2 tablespoons of oil, and roast for an additional 10 minutes until vegetables are tender and tomatoes burst.
  • Preheat a lightly greased chargrill pan or barbecue over high heat. Cook sausages and bacon in 2 batches, turning occasionally, for 5 minutes until sausages are cooked through and bacon is golden. Place on paper towel to drain, then transfer to a plate and cover to keep warm.
  • For poached eggs: Fill a deep frying pan with water and vinegar. Bring to a boil, then simmer over medium heat. Crack 1 egg into a cup and slide it gently into the pan. Repeat with the rest of the eggs. Cook for 5 minutes for soft-poached eggs or longer if desired. Use a slotted spoon to remove eggs and drain on paper towel.
  • To plate: Cut the hash brown into wedges and distribute among plates along with the beans, vegetables, sausages, bacon, and eggs. Serve with toast, mustard, and sauces on the side.

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