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The Big BreakfasT
Preparation Time: 10 minutes
Cook time: 10 minutes
Ingredients:
12 button mushrooms, sliced in half
2 sprigs thyme, leaves only
1 clove garlic, crushed
2 tsp extra virgin olive oil
2 tomatoes, halved
4 chipolata sausages
4 eggs
4 rashers rindless middle bacon
1 avocado, thinly sliced
½ cup continental parsley, finely chopped
Toast to serve
Tomato relish to serve
Salt & pepper to taste
Method:
1. Heat the George Foreman ® Sear & Sizzle Griddle to medium-high (175°C).
2. Place the bacon and chipolatas on the hot griddle, turning as they colour. You
may need to adjust the temperature if colouring too quickly on the outside.
3. Place the oil, thyme, salt and pepper in a small bowl and 'dunk' the tomatoes
in just before searing them on the griddle cut side down (1 minute). Turn the
tomatoes over, cut side up and move to one corner of the griddle.
4. Meanwhile, place the mushrooms in the same olive oil mix, add the garlic and stir
to combine. Place the mushrooms in one corner of the griddle and toss as they
cook. Turn the heat down to 120°C.
5. Cook your toast and place on four plates with the big breakfast tomato, bacon,
mushrooms and chipolatas.
6. Crack four eggs on to the griddle. Cook for two minutes, flip, then serve on top
of each breakfast plate. Season with salt and black pepper, sprinkle with parsley
and serve with a dollop of tomato relish. Yum!
Serves 4.
9
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