All Day Breakfast | Campingaz x Fell Foodie
25 Minutes
Serves 1
Easy
The ultimate way to start the day surely? There is a sense of caveman pride that appears once the plate is assembled though and you are tucking into a full breakfast in the outdoors. However, I’ve seen many an online camper attempt to endorse a full breakfast that comes sealed in one can but I think I’d rather go hungry. Sourcing local, quality butchered products is essential to making this a quality breakfast.
Ingredients
- 2 high quality sausages
- 2 rashers of smoked bacon
- 1 egg
- 2 slices of black pudding
- 1 tomato,halved
- 1 field mushroom
- 2 potato scones
- 100g baked beans
- Oil
- Salt and pepper to taste
Equipment
- Campingaz Camping Kitchen 2 Multi Cook
- Frying Pan
- Small saucepan
- Spatula
- Tongs
- A plate/bowl
- Cutlery
Method
Add some oil to a frying pan on a medium heat and add the sausages as they will take longest to cook. Allow to heat and colour on all sides with regular turning. If you aren’t confident with cooking meat through on your stove, slice the sausages in half lengthways first to speed things along.
After 6-8 mins the sausages should be past halfway cooked. Add your bacon rashers to the lightly oiled, preheated griddle section and cook to your desired crispiness, turning when necessary.
Now add your black pudding to the frying pan, alongside the sausages, to crisp and heat through on both sides. Turn the heat down or off and cover the pan with a lid to retain heat. Take the now cooked bacon off the griddle and place under the lid in the frying pan with the sausages and black pudding to keep hot.
Peel your field mushroom (optional) and slice your tomato in half and place on the griddle with an extra splash of oil if needed and season with salt & pepper. Cook until it has softened and coloured on one side then flip.
On your remaining empty gas ring, place a small saucepan on a low heat and pour in your beans. Keep stirring as they heat through.
Manoeuvre the tomatoes and mushroom so as to make room for the egg and potato scones. Crack the egg on a flat surface and use your thumbs to gently separate the now cracked shell to let the egg glide out and onto the griddle.
Place the potato scones on the remaining space on the griddle and cook until browned then flip.
Once your egg white is completely opaque its time to bring this together. Place the components individually onto a plate before spooning your beans on, season to preference then enjoy.
