Figo Breakfast Recipe

Cook sausages

Heat 1 tablespoon olive oil in a medium nonstick or cast-iron skillet over medium heat. Prick sausages a couple of times with a fork to release steam, then add to the pan. Cook 10–12 minutes, turning occasionally, until evenly browned and cooked through (internal temperature 71°C / 160°F). Remove sausages to a warm plate and keep covered.

Sauté mushrooms

In the same skillet, add the remaining 1 tablespoon olive oil and the smashed garlic clove. Sauté 30 seconds until fragrant, then add sliced mushrooms (about 100 g). Cook over medium-high heat 4–6 minutes until mushrooms are golden and any released liquid has evaporated. Season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Stir in 10 g butter and 1/2 tablespoon chopped thyme or parsley, cook 30 seconds more, then transfer mushrooms to the warm plate with sausages.

Slice the tomato in half horizontally. Heat a separate clean skillet or grill pan over medium-high heat. Brush the cut side lightly with a little olive oil and sprinkle a pinch of salt and pepper. Place tomato cut-side down and grill 3–4 minutes until char marks appear and the flesh softens. Remove and keep warm.

Toast the slice of bread in the same pan (or a toaster) until golden and crisp, about 1–2 minutes per side in a pan or 2–3 minutes in a toaster. Optionally rub the hot toast with the reserved smashed garlic for extra flavor.

Wipe the skillet lightly if needed and return to medium heat. Add remaining 10 g (about 2 tsp) butter and let it melt and foam. Crack 2 large eggs into the pan, spacing them apart. Fry sunny-side up for 2–3 minutes until whites are set but yolks still runny. For over-easy, cook an additional 20–30 seconds after gently flipping. Season eggs with remaining 3/4 teaspoon sea salt and remaining 3/8 teaspoon black pepper to taste. Sprinkle a pinch (optional 1/4 tsp) red pepper flakes if using.

Place the toasted bread on the serving plate. Arrange sausages (whole or halved), sautéed mushrooms, and grilled tomato alongside the toast. Gently transfer the fried eggs on top of or next to the toast. Scatter the freshly grated Pecorino (about 25 g) over the eggs and mushrooms so it melts slightly from the residual heat. Garnish with remaining chopped thyme or parsley.

Serve immediately. Provide salt, pepper, and extra olive oil at the table if desired.