La Luna ‘fat boy’ breakfast special

La Luna ‘fat boy’ breakfast special

By
From
Meat
Serves
4
Photographer
Dean Cambray

This is the sort of breakfast you want to cook at the weekend, when you’ve got a long lazy day stretching ahead of you filled with nothing more energetic than the newspapers or watching the footy.

You can fry the sausages and bacon, or grill them if you prefer. And obviously you can fry, scramble or poach the eggs, depending on how virtuous you want to pretend you are. This sort of meal is really more an exercise in organisation than about fancy techniques. You need to get all your ingredients ready and then keep them warm in the oven as you go. Obviously you’ll prepare your toast and eggs at the last minute, but none of the other things will suffer too much from being kept warm for 10–15 minutes.

Ingredients

Quantity Ingredient
olive oil, for frying
4 big fat sausages
4 big field mushrooms
4 big tomatoes, halved
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
few sprigs thyme
1 garlic clove, finely chopped
butter, for frying
12 thick-cut rashers smoky bacon
2 large cooked potatoes, sliced
4 thick slices sourdough bread
8 free-range eggs
1/4 cup parsley leaves, chopped

Method

  1. Preheat the oven to 150ºC and put 4 plates on the lowest shelf to warm.
  2. Heat a little of the olive oil in a large, non-stick frying pan and fry the sausages until cooked and golden brown. Transfer the sausages to an ovenproof platter and put them in the oven to keep warm.
  3. While the sausages are cooking, brush the mushrooms and tomatoes all over with the extra-virgin olive oil. Season liberally with salt and pepper. Place them all, cut-side down, in a small roasting tin and sprinkle the mushrooms with thyme and garlic. Transfer to the top shelf of your oven – they’ll take around 12 minutes to cook.
  4. Add a tiny knob of butter to the frying pan and fry the bacon until crisp and golden brown. Transfer to the platter in the oven.
  5. Add a splash more oil and a little more butter to the pan and sauté the potatoes until golden brown and crunchy all over – about 5 minutes. Transfer to the platter in the oven.
  6. Now you’re into the home stretch, with just the toast and eggs to go. Pop the bread in the toaster and when it’s done, butter it generously.
  7. Melt a bit more butter in the pan and when it’s sizzling, fry the eggs the way you like them.
  8. Now bring everything else out of the oven and start assembling. Divide the tomatoes, mushrooms, sausages, bacon and fried potatoes evenly between the 4 warmed plates. Slide the eggs onto the plates and scatter generously with parsley. You’ll want to serve this breakfast special with a pot of strong tea – and then go and have a lie down!
Tags:
Meat
Adrian
Richardson
La
Luna
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