Instructions
Begin by heating your flat grill plate gently over low heat, ideally using two rings or flames if they fit underneath, and brush it lightly with olive oil to prevent sticking. Place the sausages on the grill, ideally in the cooler zone if one is available, and cook them slowly for 15-20 minutes, turning occasionally until they develop a lovely golden color. After about 10 minutes, elevate the heat to medium before introducing the other ingredients. If space is limited, cook the sausages fully first and keep them warm on a plate in the oven. Next, prepare the bacon by snipping small cuts into its fatty edges to prevent curling. Lay the bacon strips directly on the grill and fry each side for 2-4 minutes or until your desired level of crispiness is achieved. Like sausages, cooked bacon can be kept warm in the oven. For the mushrooms, gently brush off any dirt with a pastry brush and trim the stalk flush with the cap. Lightly season with salt and pepper, drizzle with olive oil, and position them stalk-side up on the grill. Cook for 1-2 minutes before turning and cooking for an additional 3-4 minutes. Limit moving them around during cooking to preserve their juices and avoid sogginess. Prepare the tomatoes by slicing them across the center or lengthwise if using plum tomatoes, removing the green 'eye' with a small knife. Season and drizzle lightly with olive oil. Place them cut-side down on the grill and cook undisturbed for 2 minutes, then gently turn, season again, and cook for another 2-3 minutes until tender but still holding their shape. Slice the black pudding into 3-4 pieces, peeling off the skin. Grill for 1½-2 minutes per side until edges become slightly crispy. For the fried bread, using a separate pan, heat oil over medium heat. It's best to use bread that’s a couple of days old for sturdiness. Fry each slice for 2-3 minutes each side until golden and crispy. Add a knob of butter after flipping the bread for a richer flavor, and add more oil if the pan begins to dry out. In the same pan, crack your eggs directly alongside the fried bread. Allow them to set for 30 seconds, then add a generous knob of butter. Baste the eggs gently with the melted butter until they’re cooked to your liking. Season with salt and pepper, then carefully lift them out using a fish slice. Serve all components hot on warmed plates – a hearty and colorful presentation. For an authentic taste, finish with a squeeze of tomato ketchup or a dab of brown sauce. Enjoy this classic English Breakfast immediately for the best flavor and texture.
