“Mouthwatering Gluten-Free English Breakfast: A Sensory Culinary Experience”

Allergens

Gluten, Eggs, Dairy (in hollandaise sauce)

Ingredients

• 12 rashers of gluten
• free streaky bacon
• 6 gluten
• free pork sausages
• 6 large free
• range eggs
• 6 Portobello mushrooms, sliced
• 6 ripe tomatoes, halved
• 4 cups gluten
• free bread, thickly sliced
• 2 cups spinach, fresh or frozen
• 1/2 cup gluten
• free hollandaise sauce
• Salt and pepper, to taste
• 2 tbsp unsalted butter
• Olive oil, for frying

Instructions

1. Preheat the oven to 400°F (200°C). Arrange bacon on a baking sheet and cook in the preheated oven for 15 minutes or until crispy. Remove and set aside.
2. Cook sausages in a large frying pan over medium heat for 8 10 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.
3. In a separate non stick frying pan, fry the mushrooms in a little olive oil for 5 minutes or until tender and golden. Season with salt and pepper.
4. In the same pan, cook the halved tomatoes for 2 minutes per side, seasoning with salt and pepper. Remove and set aside.
5. Fry eggs to your preference, then set aside on a plate.
6. Toast gluten free bread slices in an oven or toaster until golden brown.
7. Reheat the sausages and bacon if necessary.
8. Assemble the breakfast: place 2 slices of toast on each plate, followed by spinach, bacon, mushrooms, tomatoes, a sausage, and finally an egg. Drizzle with hollandaise sauce. Serve immediately.

Chef’s Insight

Experiment with different gluten-free bread options to find your favorite. - Adjust egg cooking preference according to personal taste.

Notes

Adjust cooking times as needed based on the type and thickness of bacon, sausages, and mushrooms used.