“Gourmet Cinematic English Breakfast: A Michelin-Star Experience at Home”

Allergens

Eggs, Dairy (in Cheddar cheese)

Ingredients

• 4 large free
• range eggs 200g thick
• cut bacon or pork sausages 200g black pudding, optional 200g mushrooms, sliced 1 ripe avocado, halved and sliced 4 cherry tomatoes, halved 1 small bunch fresh flat
• leaf parsley, finely chopped 1 small bunch fresh thyme, leaves only 2 tbsp unsalted butter Salt and freshly ground black pepper, to taste 4 slices of wholemeal or sourdough bread, toasted 100g mature Cheddar cheese, grated 200ml whole milk 3 tbsp double cream Pinch of ground nutmeg 4 rashers of back bacon or streaky bacon

Instructions

1. Preheat the oven to 180°C (350°F). In a large bowl, whisk together the milk and double cream with a pinch of ground nutmeg. Soak the bread slices in the mixture until softened but not soggy. Lay the soaked bread on a baking tray and top each slice with a layer of grated Cheddar cheese. Bake for 8 10 minutes, or until the cheese is bubbling and golden. Remove from the oven and set aside to cool slightly. In a non stick frying pan, cook the bacon rashers over medium heat until crisp. Transfer to a plate and cover with foil to keep warm. Add the sausages or pork sausages to the same pan and brown on all sides. Transfer to the oven and cook for 10 12 minutes, or until fully cooked through. Remove from the oven and set aside. In a separate frying pan, melt the butter over medium heat. Add the mushrooms and cook until golden. Season with salt and freshly ground black pepper. Set aside to keep warm. In another frying pan, cook the tomatoes briefly on both sides until just heated through. Remove from the pan and set aside. In a third frying pan, heat a small amount of butter and gently cook the black pudding slices until warmed through. Set aside to keep warm. Arrange all cooked components of the breakfast on individual plates or a shared platter, garnishing with fresh parsley and thyme leaves. Serve immediately with the toast.

Chef’s Insight

The key to this gourmet English breakfast is in the details - from using quality ingredients to creating a visually stunning presentation.

Notes

Be sure to use free-range eggs and quality sausages for the best taste and texture.