Full Monty Breakfast

Name: Full Monty Breakfast
Ingredients: 1 bunch tomatoes on the vine, stalks removed and the base of each scored; 4 field mushrooms, peeled and the base of each trimmed; 2 black puddings, sliced; 8 sausages; Olive oil; Sea salt and freshly ground black pepper; 12 large organic eggs; A splash milk; 3 1/2 ounces (110 grams) butter; 10 rashers dry cured, smoked back bacon; Good white uncut bread, for toast; HP sauce and tomato ketchup, for serving

12 ingredients

9 steps

Ingredients

1 bunch tomatoes on the vine, stalks removed and the base of each scored
4 field mushrooms, peeled and the base of each trimmed
2 black puddings, sliced
8 sausages
Olive oil
Sea salt and freshly ground black pepper
12 large organic eggs
A splash milk
3 1/2 ounces (110 grams) butter
10 rashers dry cured, smoked back bacon
Good white uncut bread, for toast
HP sauce and tomato ketchup, for serving

Directions

1

Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages.
2

Let everything overlap so that the flavours really get in there.
3

Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill.
4

Prepare the scrambled eggs by whisking with the milk.
5

Melt some butter in a non-stick pan and pour in the eggs.
6

Keep the heat low and gently stir to scramble.
7

Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding.
8

Place back under the grill.
9

When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!