Ricci's House Breakfast (gf*) Recipe

Cook bacon

Heat a large frying pan over medium heat. Add the streaky bacon in a single layer (you may need to do this in two batches). Cook for 3–5 minutes per side until crisped to your liking. Transfer to a plate lined with paper towel and keep warm in a low oven (90–100°C / 200°F).

Cook sausages

In the same pan, add 1 tsp of oil if needed. Lower heat to medium-low and add the sausages. Cook for about 12–15 minutes, turning regularly so they brown evenly and cook through. Alternatively finish in a 180°C (350°F) oven for 10 minutes. Keep warm with the bacon.

Cook black pudding

Slice the black pudding into 1–1.5 cm thick rounds. Add a small knob of butter (or 1 tsp oil) to the pan over medium heat and fry the rounds 2–3 minutes per side until crisp at the edges and heated through. Transfer to the warm oven.

Prepare hash browns

If using frozen hash browns, pan-fry according to package instructions: heat 1 tsp oil in a non-stick frying pan over medium-high heat and cook 3–4 minutes per side until golden and crisp. If using fresh home-made patties, fry 4–5 minutes per side. Keep warm in the oven with the meats.

Heat baked beans

Pour the baked beans into a small saucepan and warm gently over low-medium heat, stirring occasionally, for 5–8 minutes until hot. Keep covered on very low heat until plating.

Roast tomatoes

Preheat the grill (broiler) to high or a separate oven tray to 200°C (400°F). Halve the tomatoes horizontally, drizzle with 1 tsp olive oil and season with a pinch of salt and pepper. Place cut-side up on a tray and grill for 6–8 minutes or roast 12–15 minutes until softened and starting to caramelize. Keep warm.

Cook field mushrooms

Clean mushrooms with a damp cloth and remove the stems if desired. Heat 1 tsp olive oil and 1 tbs butter in a frying pan over medium-high heat. Add mushrooms, season with a little salt and pepper, and cook for 3–5 minutes per side until deeply browned and cooked through. Finish with a knob of butter and sprinkle with chopped parsley if using.

Grill sourdough

Butter both sides of the sourdough slices lightly. Grill (under the grill/broiler) or toast in a pan for 1–2 minutes per side until golden and crisp. Alternatively, toast in a toaster and spread with butter just before serving.

Fried eggs (sunny or over-easy)

For fried eggs, heat 1 tsp butter or oil in a non-stick pan over medium heat. Crack the eggs into the pan and cook for 2–3 minutes until whites are set for sunny-side-up. For over-easy, after whites are set, carefully flip and cook 20–30 seconds more for a slightly runny yolk, or longer for firmer yolks. Season with salt and pepper.

Scrambled eggs

For scrambled eggs, beat the eggs with the milk, a pinch of salt and pepper. Heat 1 tbs butter in a non-stick pan over low-medium heat. Pour in the eggs and stir constantly with a spatula, gently folding until creamy and just set, about 3–4 minutes. Remove from heat slightly before desired doneness; they will continue to cook.

Poached eggs

For poached eggs, bring a wide saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into the simmering water. Poach for 3 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper.

When all components are hot and ready, assemble each plate: place two slices of grilled sourdough at one side, arrange 2 slices of bacon, 1 sausage, and 2 slices of black pudding per plate. Add one hash brown and a generous spoonful of baked beans. Place a roasted half tomato and one cooked field mushroom on each plate. Top with eggs prepared to guest preference (one or two eggs per person as desired).

Garnish with chopped parsley and serve immediately with additional butter or ketchup on the side. Serve while hot.