Breaky Mixed Grill with Scrambled Eggs
SERVES
4
PREP TIME
20 mins
COOK TIME
20 mins
INGREDIENTS
- streaky bacon
- fresh eggs
- milk
- 2 tbsp milk
- 2 tbsp butter
- salt and pepper
- sour dough
- side salad or baked beans
- olive oil
Calories
1061
Carbs
76g
Sugar
8g
Protein
53g
Fat
244g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Prepare breakfast patty, bacon and rissole according to the instructions on the pack.
- While the meats are cooking, prepare your side salad. For a more traditional breakfast menu item, replace the side salad with breakfast beans heated on the stove.
- Crack four eggs into a bowl, add 30ml of milk and a pinch of salt and pepper. Beat the mixture lightly.
- Melt 1 tbsp of butter in a fry pan and pour in the egg mixture. Leave to sit for 60 seconds.
- Using a spatula, gently push the eggs from the edges of the fry pan to the centre. Tilt the pan so the runny egg mixture fills the hole and repeat. Once all egg mixture is cooked, remove from the pan.
- Lightly brush sourdough with olive oil and place face down on a sandwich press or fry pan until the edges are brown. Repeat for the other side.
- To plate up, arrange the mixed meats, side salad and sour dough on the plate. Just before serving, place the scrambled eggs atop the sourdough bread. Garnish with fresh cracked pepper.
