1 bunch tomatoes on the vine, stalks removed and the base of each scored
4 field mushrooms, peeled and the base of each trimmed
2 black puddings, sliced
8 sausages
Olive oil
Sea salt and freshly ground black pepper
12 large organic eggs
A splash milk
3 1/2 ounces (110 grams) butter
10 rashers dry cured, smoked back bacon
Good white uncut bread, for toast
HP sauce and tomato ketchup, for serving
Steps:
Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill.
Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!
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Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3-4 minutes per side.
In another pan, heat up a bit of oil and cook the mushrooms, without moving, until brown and caramelized. Remove from the pan, then sear the cut side of the tomato briefly. Remove from the pan, season everything with salt and pepper.
Wipe the pan down and heat up a bit of oil or butter over medium heat. Fry the bread until golden, flipping and adding more oil or butter as needed. Remove and set aside. Finally, fry the eggs to your liking. Plate everything up: sausages, bacon, black pudding, mushrooms, tomato, bread, and eggs. Enjoy immediately!
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