The Bondi Recipe

Cook sausages

Heat a large non-stick or cast-iron skillet over medium heat and add 1 tsp neutral oil. Add the chilli & fennel sausages and cook, turning occasionally, until browned all over and cooked through (internal temperature about 70°C / 160°F), about 12–14 minutes depending on thickness. If sausages are very thick, reduce heat to medium-low after browning to finish cooking without burning. When done, remove sausages to a warm plate and keep covered.

Cook back bacon

In the same skillet (wipe out excess fat if necessary, leaving a little for flavour), increase heat to medium-high. Add back bacon slices in a single layer and cook 2–3 minutes per side until golden and edges are crisp but still tender. Transfer to a tray lined with paper towel and keep warm.

In a clean skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high heat until foaming. Add the sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam). Let them brown without moving for 2–3 minutes, then stir. Add the chopped garlic and thyme, continue to cook until mushrooms are deep golden and soft, about 4–5 minutes more. Season with 1 tsp salt and 1/2 tsp black pepper and a pinch of chilli flakes if using. Remove from heat and keep warm.

Toast the charcoal sourdough slices until crisp and warm (use a grill, toaster, or skillet). While still warm, drizzle each slice lightly with 1/4 tsp extra virgin olive oil.

Halve and pit the avocado. Scoop flesh into a bowl, mash roughly with a fork leaving some texture, season with 1 tsp sea salt (or to taste), 1 tsp lemon juice and a light grind of black pepper. If you prefer slices, thinly slice instead and season as above.

Bring 2 litres of water to a gentle simmer in a wide, shallow saucepan. Add 1 tbs white vinegar. Stir the water to create a gentle whirlpool and crack one egg into a small cup. Slide the egg into the centre of the whirlpool and poach for 3 minutes for a runny yolk, or 3.5–4 minutes for slightly firmer yolks. Remove with a slotted spoon and briefly rest on kitchen paper to drain. Repeat with remaining eggs, keeping cooked eggs warm in a shallow bowl in a warm place or under a lid.

Place two slices of toasted charcoal sourdough on each serving plate. Spread or arrange the seasoned avocado onto each slice (about half the mashed avocado per two slices).

Cut each cooked sausage into 2–3 pieces and arrange on top of the avocado on each slice (two sausage links per serving, halved). Place 2 slices of back bacon on each portion beside or over the sausage as desired.

Divide the sautéed mushrooms between the two plates and tuck them alongside the bacon and sausage.

Top each portion with two poached eggs (one egg per slice of toast). Sprinkle a pinch of sea salt flakes and a little extra black pepper over the eggs and mushrooms. Drizzle a few drops of extra virgin olive oil across the plate and scatter microgreens or baby herbs as garnish. Add a light scattering of chilli flakes if you want extra heat.

Serve immediately while eggs are warm and yolks runny, with lemon wedges on the side if desired.