Ingredients

• 2 sausages
• 2-3 rashers of bacon
• 2 flat mushrooms
• 1-2 ripe tomatoes
• 1 thick slice of black pudding
• 1 large egg
• 1 slice of bread

Directions

• Heat the flat grill plate over a low heat
• on top of 2 rings/flames if it fits
• and brush sparingly with light olive oil.
• Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes
• turning occasionally
• until golden. After the first 10 minutes
• increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space
• completely cook the sausages and keep hot on a plate in the oven.
• Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages
• the cooked bacon can be kept hot on a plate in the oven.
• For the mushrooms
• brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking
• as this releases the natural juices
• making them soggy.
• For the tomatoes
• cut the tomatoes across the centre/or in half lengthways if using plum tomatoes
• and with a small
• sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
• For the black pudding
• cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
• For 'proper' fried bread it's best to cook it in a separate pan. Ideally
• use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry
• add a little more oil. For a richer flavour
• add a knob of butter after you turn the slice.
• For the fried eggs
• break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage
• season and gently remove with a fish slice.
• Once all the ingredients are cooked
• serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.