Joeys Big Brekkie Recipe

Preheat the oven to 200°C (400°F). Halve the tomatoes lengthwise. Place cut side up on a small baking tray, drizzle with 1 tablespoon olive oil, season with 1/2 tsp sea salt, 1/4 tsp black pepper and scatter thyme leaves over them. Roast for 15–20 minutes until soft and slightly caramelised. Keep warm.

While the tomatoes roast, clean and halve the mushrooms. Heat 1 tsp olive oil and 1 tbsp butter in a medium frying pan over medium heat. Add the shallot and cook 2 minutes until softened, then add the garlic and cook 30 seconds until fragrant.

Add the mushrooms to the pan, stir to coat, and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 6–8 minutes until they release liquid and begin to brown.

Pour in 30 ml white wine or chicken stock, increase heat slightly and simmer until the liquid reduces and glazes the mushrooms, about 2–3 minutes. Finish with 1 tbsp chopped parsley, check seasoning and keep warm.

In a separate small non-stick pan over medium heat, add the sliced chorizo and cook for 2–3 minutes per side until slightly crisp at the edges and warmed through. Remove to a paper towel-lined plate to drain and keep warm.

Heat a large frying pan or skillet over medium heat and add 1/2 tsp olive oil. Add the bacon rashers and cook 3–5 minutes per side (depending on thickness) until golden and crisp to your liking. Transfer to a plate lined with paper towel to drain and keep warm.

While the proteins finish, butter both sides of the sourdough slices lightly. Toast in a skillet over medium heat or under a hot grill for about 1–2 minutes per side until golden and crisp. Keep warm.

Poached eggs

Fill a wide shallow saucepan with water about 7–8 cm deep. Bring to a gentle simmer (not a rolling boil). Add 1 tbsp white wine vinegar and a pinch of salt. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg in at a time. Poach for 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon, drain and place on kitchen paper briefly.

Fried eggs (alternative)

Heat 1 tbsp butter in a non-stick pan over medium-low heat. Crack eggs into the pan, season with a pinch of salt and 1/4 tsp black pepper. Fry for 3–4 minutes for runny yolks (baste with butter for slightly set tops) or 5–6 minutes for fully set yolks. Slide onto a plate when done.

Arrange two toasted sourdough slices on a warmed plate. Place the cooked bacon and chorizo beside or atop the toast as you prefer. Spoon the braised mushrooms onto the plate next to the toast and add the roasted tomatoes.

Top the toast or place beside it with the two eggs (poached or fried) and garnish with chopped parsley or chives and a light drizzle of extra virgin olive oil. Serve immediately.