The Granary Breakfast Recipe

Warm and butter flatbreads

Preheat oven to 350°F (175°C). Wrap the flatbreads in foil and warm in the oven for 6–8 minutes until pliable. Remove, open the foil, spread 1 tablespoon softened butter across the two flatbreads (about 1/2 tbs each) and lightly brush whole-grain mustard over one side. Keep warm in the oven turned off.

Cook bacon

Place a large nonstick or cast-iron skillet over medium heat. Lay the streaky bacon slices in a single layer and cook 3–5 minutes per side until crisped to your liking. Transfer to a paper towel-lined plate to drain. Keep oven warm (low) if needed.

Cook sausages

In the same skillet, reduce heat to medium-low. Prick sausages lightly with a fork, then cook 8–10 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C). Transfer to the plate with bacon and rest for a couple minutes.

Brown black pudding

Wipe the skillet if there is an excessive amount of fat, leaving a thin film. Add black pudding slices and fry 1.5–2 minutes per side until crisp on the edges and warmed through. Remove and keep warm with the other meats.

Sear Portobello

Wipe the mushroom cap clean, remove the stem, and brush both sides with 1 tsp olive oil. Season lightly with salt and pepper. In a separate skillet over medium-high heat, add 1 tsp olive oil and 1/2 tbs butter. When foaming, add the mushroom cap gill-side down and sear 3 minutes, then flip and cook 2–3 minutes more until tender. Sprinkle thyme leaves and squeeze a little lemon if using. Transfer to plate and keep warm.

Fry eggs

Reduce heat to medium. In the same pan used for the mushroom (wipe if needed), melt remaining 1/2 tbs butter. Crack two eggs into the pan spaced apart. For sunny-side-up: cook gently 2.5–3.5 minutes until whites are set but yolks runny; cover for 30–45 seconds to set tops if desired. For over-easy: cook 2–3 minutes then gently flip and cook 20–30 seconds. Season with a pinch of salt and freshly ground pepper.

Warm and season beans

In a small saucepan over medium heat, add the canned baked beans, passata, brown sugar, Worcestershire sauce, smoked paprika and 1/4 tsp black pepper. Stir and simmer gently 5–6 minutes until slightly thickened and flavors meld. Taste and adjust seasoning with salt and pepper. Keep warm on very low heat.

Place each warmed flatbread on a plate. Spoon half the granary beans down the center of each flatbread. Arrange 3 slices of bacon, 1 sausage (halved lengthwise or whole), and 2 slices of black pudding across the beans. Place the seared Portobello beside or on top of the meats. Gently set one fried egg on each flatbread. Sprinkle chopped parsley over the plate and finish with a grind of black pepper and a light sprinkle of sea salt. Serve immediately while hot.