Big Birthday Breakfast
Ingredients
Big Breakfast
- 4 pieces wood-smoked bacon
- 2 pieces roti
Shiitake mushrooms
- 4 Shiitake sliced
- 1 Tomato
- 1 small sprig fresh thyme or 1/4 tsp dried thyme
- Black pepper to taste
- Salt to taste
Sunny side up eggs
- 4 eggs
- 1 tbsp Olive Oil
Mixed leaf salad
- 1 handful Mixed Leaf
- 1 tsp Olive Oil
- 1 tbsp Balsamic Vinegar
- Salt
Quick Tomato Relish
- 1 large tomato finely diced
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp minced garlic
- 1/4 tsp smoked paprika
- Small pinch chilli flakes optional
- Black pepper to taste
- Pinch of salt
Method
Make the Tomato Relish
- Add the diced tomato, apple cider vinegar, Worcestershire sauce, garlic, smoked paprika and chilli flakes to a small pan.
- Cook over medium heat for around 8–10 minutes, stirring occasionally and crushing some of the tomato as it softens.
- Add a little water if needed while it cooks. You’re looking for something between a chunky relish and a thick dipping sauce.
- Season with black pepper and taste before adding salt.
Cook the Breakfast
- Pan-fry the wood-smoked bacon until browned and cooked to your liking. Remove from the pan and keep warm leaving the rendered bacon fat in pan.
- Fry four eggs sunny-side up, keeping the yolks runny for dipping.
- Slice the shiitake mushrooms and sauté with the rendered bacon fat, thyme and black pepper until browned and tender. Season lightly with salt if needed.
- Pan-fry the two pieces of roti until golden and crispy on both sides. Cut each roti into quarters.
- Add the mixed leaves to the plate just before serving.
- Serve everything together with the tomato relish in the middle and the crispy roti quarters on the side for dipping.
To save time, I used one pan to cook the bacon and another pan to cook the eggs simultaneously
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