The big Kiwi breakfast
The full plate: eggs, bacon, sausages, hash brown, grilled mushrooms, tomato, baked beans, toast. A Sunday breakfast that doubles as lunch. Cook it once, properly, and skip the cafe queue.
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The Method
7 steps-
1
Heat oven to 100°C (warming) and put a serving plate or tray inside. Things will plate up in waves — keep them warm as they finish.
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2
In a large dry frypan over medium heat, cook the sausages for 8-10 minutes, turning, until cooked through and golden. Move to the warm tray.
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3
In the same pan, cook the bacon for 3 minutes a side; move to the tray.
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4
Add a splash of olive oil and the mushrooms. Cook on high for 4-5 minutes until deeply golden and the water has gone. Season, then onto the tray.
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5
Tomatoes cut-side down in the bacon-mushroom fat for 2-3 minutes a side. Season generously. Onto the tray.
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6
Crisp the hash browns according to the packet (usually 8 minutes in a hot pan with a little oil). At the same time, warm the beans gently in a small saucepan.
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7
Last minute: fry the eggs in the still-rich pan until the yolks are how you like them. Toast and butter the bread. Plate up — eggs on top, beans on the side, everything else jostling.
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