The Basement Cooks is a bi-weekly series which focuses on members within The Basement group and the food they are cooking. This recipe is brought to you by Joseph Twyford.
Anyone can cook a fry up but the difference between your bang average fry up and an amazing Basement Approved breakfast is timing and ingredients. I must make you aware of serious levels of washing up too.
You will need;
3 Lincolnshire sausages
4 slices of streaky bacon
2 slices of black pudding
1 strip of vine tomato’s
Handful of sliced chestnut mushroom
2 slices of toasted bread
2 sweet potatoes
2 free range eggs
Firstly it is essential to have good quality sausage, bacon and black pudding. This is what takes your breakfast to the next level. Would advise going to the butchers to get this.
Pre heat your oven to 200 degrees and chuck in your sausages and vine tomato’s for 30 mins.
Next move onto your sweet potato rosti prep. Peel your sweet potato and grate. Once grated put into the middle of a tea towel and twist up the tea towel. This will allow the liquid drain and make forming the patties easier. Using a cookie cutter push the sweet potato into them to form an equal Pattie shape. Place these in the fridge until you need to use them.
In a medium heat pan chuck in a knob of butter, once melted put your mushrooms in. Make sure you stir frequently and cook for 15 mins(I’ll list timings below)
In another hot oiled frying pan place in your sweet potato patties and your streaky bacon. Each of these components can be fried on either side for 4 minutes.
Empty your can of beans into a sauce pan and cook on a low to medium heat ensuring you stir frequently. Essentially we want the beans to reduce so when the tomato juice thickens your beans will be ready to serve this takes around 10 minutes.
Pop your toast in the toaster and crack your eggs in the hot oiled pan along with your black pudding. Flip the pudding after 2 mins and continue to cook the egg.
Butter your toast and you’re ready to combine all the elements of your breakfast.
Example of timings:
10am sausage and tomato
10.20am bacon, hash browns and beans
10.25am egg and black pudding
10.30am ready to serve