Ps. Full Breakfast Recipe

Cook sausages

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tsp olive oil if the sausages are lean. Place the 2 sausages in the skillet and cook, turning every 3–4 minutes, until browned all over and cooked through (internal temperature 71°C / 160°F), about 12–14 minutes. Reduce heat slightly if they start to brown too quickly.

Cook bacon

While sausages cook (or in a second pan if preferred), lay 3 slices of streaky bacon in a separate skillet over medium heat. Cook until crisp to your liking, turning occasionally, about 6–8 minutes. Transfer cooked bacon to a paper towel–lined plate to drain.

Keep warm

When sausages and bacon are done, transfer them to a warm plate and tent loosely with foil to rest while you finish the other components.

Cook eggs (choice of style)

Wipe the skillet used for sausages lightly with paper towel and add 1 tbs unsalted butter over medium-low heat. For fried eggs: crack 2 eggs into the skillet, season with a pinch of sea salt and black pepper, and cook 2–3 minutes for runny yolks, or longer for firmer yolks; flip for over-easy/medium if desired and cook an additional 20–60 seconds. For scrambled: whisk eggs with a pinch of salt, pour into the melted butter, let set briefly, then gently fold until soft curds form, about 2–3 minutes. For poached: bring a shallow pan of water to a gentle simmer, add 1 tsp white vinegar (optional), create a gentle whirlpool, and slip in each cracked egg; cook 3 minutes for soft yolks. Serve eggs immediately on the warm plate with the cooked sausage and bacon.

Sauté mushrooms

Slice mushrooms if whole. In the skillet used for eggs (wipe if necessary), add 1 tsp olive oil and heat over medium-high. Add mushrooms and a pinch of salt, sauté without crowding for 4–5 minutes until golden and any liquid has evaporated. Add the minced garlic (1 clove) in the last 30 seconds and stir until fragrant. Transfer mushrooms to the warm plate with the meats.

Pan-roast cherry tomatoes

In the same pan, reduce heat to medium, add the cherry vine tomatoes (120 g) whole, and a light pinch of salt and pepper. Cook, shaking the pan occasionally, until skins begin to blister and soften, about 3–4 minutes. If desired, press a couple tomatoes gently to release juices. Transfer to the plate.

Wilt spinach

Add baby spinach (60 g) to the pan with a small knob of butter (or a quick drizzle of olive oil). Toss and cook just until wilted, about 1 minute. Season with a little salt and pepper and add chopped parsley if using. Remove from heat and place alongside other components on the plate.

Toast sourdough

Brush both sides of 2 sourdough slices lightly with 1 tsp olive oil. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a pan. Rub the hot toast with the cut side of a garlic clove (optional) for extra flavor.

Season and assemble

Arrange the sausages, bacon, eggs, mushrooms, blistered cherry tomatoes, wilted spinach, and sourdough on a plate. Sprinkle a little extra sea salt and freshly cracked black pepper over eggs and tomatoes to taste. Serve immediately while hot.