Go Back

The Big Breakfast Platter

A generous, shareable platter featuring all the classic cooked breakfast components with a gourmet twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 21 minutes
Course: Breakfast, brunch, Modern
Cuisine: English
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 pork sausages
  • 8 rashers streaky bacon
  • 1 can baked beans
  • 200 g mushrooms sliced
  • 1 cup cherry tomatoes on the vine
  • 2 ripe avocados sliced
  • 4 large eggs
Creamy Dip
  • 1/2 cup sour cream 1 tbsp chopped chives, salt.
  • Fresh rosemary sprigs for garnish
  • Oil or butter for frying
  • Toast to serve

Equipment

  • Large frying pan
  • Small pot (for beans)
  • Baking tray
  • Small bowl (for dip)

Method
 

  1. Preheat oven to 200°C (400°F). Mix sour cream and chives for the dip; set aside.
  2. Place sausages and cherry tomatoes (on the vine) on a baking tray. Drizzle tomatoes with oil. Roast for 20-25 minutes until sausages are cooked.
  3. Pan-fry bacon until crisp. Remove, then fry mushrooms in the bacon fat until golden.
  4. Heat baked beans in a small pot. Fry or poach eggs to your liking.
  5. Arrange all hot components, avocado slices, and dip on a large platter. Garnish with rosemary. Serve immediately with toast.

Notes

The key is timing—use the oven for sausages and tomatoes while you fry everything else. Perfect for a weekend brunch.