It’s time for breakfast. It’s also sunny and warm outside. I should be tidying up after our Jamaican jerk spatchcock chicken from last night … but I’m quite peckish.

Simple solution – cook an English breakfast al fresco on our Big Green Egg.
Continue reading“English Breakfast Cooked Al Fresco”→

I used our Minimax BGE, which necessitated breakfast being a two person effort with fried eggs cooked indoors. Next time, I will use the large BGE and a half-moon cast iron griddle so the fried eggs can be cooked outside. I could probably use it to heat up some toast, and maybe even some baked beans in a saucepan.

Equipment

In addition to the Big Green Egg

• Kitchen foil
• Frying pan
• Toaster
• Tongs
• Small vegetable basket (optional)

Ingredients

• 2 large mushrooms
• 2 tomatoes
• 4 sausages
• 4-6 rashers back bacon
• 2 slices bread
• 2 large eggs

Method

In this method I use a small vegetable basket to separate the raw meat from the vegetables. If you don’t have one you could create something similar using kitchen foil, punching small holes in the base so liquid can escape.

1. Set up the BGE for indirect cooking. Light the coals.
2. Wrap the platesetter in kitchen foil to stop drips before adding to the BGE.
3. Get the egg to 180C/355F and hold this temperature.
4. Arrange the sausages and vegetables as per the picture above.
5. Cook for 20 minutes, or until the sausages look done. Do not pierce the sausage skin, simply turn them for an all over cook.
6. Take the vegetable basket off of the egg and wrap in kitchen foil.
7. Remove grid, then the platesetter and put the grid back for direct cooking.
8. Add the bacon to the grid and cook both sausages and bacon for 3-4 minutes.
9. Whilst the bacon is cooking on the BGE, cook fried eggs and toast in the kitchen.
10. Serve with sauces (e.g. Tamarind and Date Dipping Sauce), coffee and tea in the glorious sunshine.