Instructions
Begin by heating the flat grill plate over a low heat, utilizing two rings or flames if your stove allows, and lightly brush the surface with some light olive oil to prevent sticking. Start cooking the sausages first; place them on the coolest area of the grill plate if available, allowing them to cook gently for about 15 to 20 minutes. Turn them occasionally to ensure an even, golden-brown color. After the initial 10 minutes, raise the heat to medium and prepare to add the remaining ingredients. If grill space is limited, you may fully cook the sausages first and keep them warm on a plate in the oven. Next, snip small cuts into the fatty edge of the bacon to prevent curling, then lay the rashers directly on the grill plate. Cook for 2 to 4 minutes on each side until they reach your desired level of crispness. Like the sausages, cooked bacon can be kept warm in the oven while you finish the other items. Prepare the mushrooms by brushing off any dirt gently using a pastry brush and trimming the stalks flush with the caps. Season them with salt and pepper and drizzle with a little olive oil. Place them stalk-side up on the grill plate, cooking for 1 to 2 minutes before turning them over to cook an additional 3 to 4 minutes. Avoid moving them excessively to retain their juices and prevent sogginess. For the tomatoes, slice them across the center or in half lengthwise if using plum tomatoes. Remove the green 'eye' carefully with a sharp knife. Season with salt and pepper and drizzle lightly with olive oil. Place the tomatoes cut-side down on the grill and cook without moving for around 2 minutes. Gently turn them over, season again, and cook for 2 to 3 more minutes until tender yet still holding shape. Blade the black pudding into 3 or 4 slices, removing the skin beforehand. Place on the grill plate and cook for approximately 1½ to 2 minutes on each side until they develop a slightly crispy exterior. For an authentic fried bread, cook it separately in a medium-heated frying pan generously covered with oil. Ideally, use bread that is a couple of days old for the best texture. Fry each side for 2 to 3 minutes until crisp and golden. If the pan dries out, add more oil as needed. For extra richness, add a knob of butter after flipping the bread. Next, crack the eggs directly into the frying pan alongside the fried bread and let them set for 30 seconds. Add a generous knob of butter to the pan and carefully baste the eggs with the melted butter for flavor and a tender finish. Cook the eggs to your preferred doneness, season lightly, and transfer them gently with a fish slice. Once all components are cooked, arrange them on warm plates and serve immediately. Accompany with a good squeeze of tomato ketchup or brown sauce to enhance the flavors and enjoy this classic British breakfast at its best.
