The Ultimate Weekend Breakfast

Sausages, bacon, smoked salmon, black pudding (gluten), vine tomatoes, flat mushrooms, eggs, potato, cabbage, sourdough flour (gluten), butter (milk), sunflower oil, strawberries, pectin sugar, oranges, lemon

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.

Gluten 

Milk 

Eggs

Cooking time

25-30 mins

Chef’s top tip

“Why not try scrambled eggs and smoked salmon on sourdough toast, following the steps below?"

1. Whisk 4 eggs in a bowl and season with a little salt and pepper

2. Warm up a non-stick pan and add the egg and keep stirring for 2 – 3 mins until lightly scrambled

3. Pile onto toasted sourdough and garnish with the John Ross Jnr smoked salmon

Cooking instructions

Place bacon on a tray under the grill for 2 mins on each side and place in the oven to keep warm

1. Preheat the grill to a medium heat 

2. Preheat the oven to 80-100c/60-80c fan/gas mark 3 

3. Place Cumberland sausages under the grill for 14-18 mins (turning occasionally). Once cooked, place in the oven to keep warm 

4. Cut plum tomatoes, add a knob of butter on each tomato and lightly grill for 4 mins, then place in the oven to keep warm

5. Heat one medium sized frying pan with 1 tbsp. of sunflower oil. Fry black pudding for 2 mins on each side and place in the oven to keep warm

6. Heat 1 tbsp of oil in a frying pan, lightly cook the flat mushrooms for 3-4 minutes until softened and golden and place in the oven to keep warm

7. Wipe clean the frying pan with kitchen paper and add 1 tbsp. sunflower oil. Fry the bubble and squeak for 1-2 mins on each side. Place in the oven to keep warm 

8. Place bacon on a tray under the grill for 2 mins on each side and place in the oven to keep warm

9. Wipe out the frying pan with kitchen paper and add 1 tbsp. of sunflower oil. Fry your eggs until the white is set

10. Place bacon on a tray under the grill for 2 mins on each side and place in the overn to keep warm

11. Transfer your cooked eggs to your serving plate and build your breakfast around the eggs 

12. Serve sourdough toasted or fresh with the butter and preserves 

Cooking temperature guidelines

Well done - 70°C (158°F)