Michelin-Star Quality English Breakfast Feast: A Cinematic Culinary Experience

Allergens

Eggs - Wheat (in buttermilk pancakes)

Ingredients

• 12 large eggs
• 2 cups buttermilk
• 1 cup all
• purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 slices thick
• cut bacon
• 4 hash browns (prepared)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup button mushrooms, sliced
• Fresh parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Prepare the buttermilk pancakes by whisking together the buttermilk, flour, sugar, baking powder, and salt in a large bowl. Let the batter rest for 10 minutes.
2. While the batter is resting, cook the bacon to your desired crispness. Remove from pan and set aside on paper towels to drain excess fat.
3. In a separate saucepan, cook hash browns according to package instructions. Set aside.
4. Poach eggs by bringing water to a simmer in a shallow pan and gently sliding each egg into the water. Cook for 3 4 minutes or until desired firmness is reached. Remove with a slotted spoon and set on paper towels to drain excess water.
5. In a non stick skillet, sauté cherry tomatoes and button mushrooms in a small amount of oil over medium heat until tender. Season with salt and pepper.
6. Heat the buttermilk pancake batter and cook pancakes on a greased griddle or non stick pan. Cook until bubbles form and edges are slightly golden. Flip and cook until golden brown on the other side.
7. Assemble the English breakfast by placing hash browns in the center of a large platter, arranging poached eggs, bacon, cherry tomatoes, button mushrooms, and buttermilk pancakes around the edges. Garnish with fresh parsley.

Chef’s Insight

The key to a perfect poached egg is swirling the water before sliding in the egg, which helps the egg white wrap around the yolk.

Notes

This recipe is best enjoyed with a pot of freshly brewed tea or coffee.