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Ingredients
2 tbsp olive oil
2 slices bread
2 slices bacon
2 sausages
2 portobello mushrooms
½ red onion, sliced
1 garlic clove, chopped
pinch of cayenne pepper
pinch of paprika
salt
freshly ground black pepper
150ml/5fl oz double cream
For the eggs
2 tbsp oil
2 large, free-range eggs
To serve
1 tsp fresh chives, chopped
Greek yoghurt
Method
1. Heat a griddle pan until hot then drizzle with the olive oil.
2. Chargrill the bread for 1-2 minutes on each side or until crisp and golden. Remove
and keep warm in the oven.
3. Heat a large non-stick frying pan and fry the bacon for 2-3 minutes until crisp.
Remove to an ovenproof plate and keep warm in the oven.
4. Cook the sausages in the pan for 4-5 minutes, turning occasionally, until cooked
through. Remove from the pan and keep warm in the oven.
5. Next, sauté the mushrooms with the onion and garlic for 1-2 minutes to soften.
6. Stir in the cayenne pepper, paprika and seasoning and continue to cook for 3-4
minutes. Stir in the cream and heat through.
7. To cook the eggs, heat the oil in a separate pan until hot.
Crack the eggs in beside each other and gently fry for 1-2 minutes, carefully spooning
the oil over to cook the top.
8. Serve the griddled toasts alongside the mushrooms, sausages and bacon. Garnish
the mushrooms with the chopped chives and a spoonful of Greek yoghurt.
9. Serve immediately.
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