I like full cooked English breakfasts, especially for weekend brunch. The one pan approach makes these really easy to make - essentially, you make a big frittata with all the regular cooked breakfast ingredients in it. This one serves 3-6 adults and takes about 20 minutes to make. Tastes terrific. Appallingly calorific. Dangerously cholesterolic. Unlikely to be found in a fancy breakfast cookbook.
Note: I've modified this recipe into a breakfast frittata that I eat every day. Basically, it has less meat and more eggs, so it's a bit more sustainable, and each time I cook it it lasts for 6 days.
Step 1: Ingredients
6 eggs, beaten
6 small pork sausages
6 cocktail tomatoes
12 button mushrooms
1/2 cup of grated cheese
1 small onion, chopped finely
1 spring onion
salt and pepper to taste
Everything gets cooked in a large frying pan. A non-stick variety is not necessary - we've never had sticking problems with our regular stainless-steel frypan.
Note: Any other ingredients can just be thrown in, and any of the above can be left out according to taste (except the eggs, because without them, you just have a regular fry-up. And except the bacon, because leaving it out would just be wrong). Black pudding is good if you can find it, as is leftover cooked potato. Baked beans make it a bit of a mess, but the mess still tastes good.
Step 2: Get Frying
Fry the sausages for about 5 minutes on a medium heat, then add the bacon and fry for another couple of minutes. Add the chopped onion and mushrooms and fry until the onion is golden in colour. Drain off the excess fat, and lower the temperature to medium low. Arrange the sausages and other ingredients evenly around the pan. Pour in the seasoned beaten eggs. Stir a little with the fork to mix while the eggs partially set (2 minutes). Switch off the heat, add tomatoes and sprinkle the cheese and chopped spring onions over the top.
Put the whole frypan in the oven near the top and grill for 2 more minutes or until the surface just starts to brown.