Fat Boys Breakfast

Ingredients (all optional per person)

75g Mushrooms cut into pieces

1/2 tin baked beans

1 slice toast, buttered

2 rashers back bacon unsmoked

1 pork sausage (I use chipolata)

1 lorne (square) sausage

1 slice black pudding

1 potato scone

1 slice white pudding

1 round of haggis

1 egg

Method

1. warm a large heavy metal dish in the oven (about 60c fan) and warm the plates. If you are cooking for 1 or 2, just warm the plates in a proving oven and serve onto them as you go.
2. Heat veg oil (1tblspn) in a frying pan (7/10 induction), add the mushrooms. If you want the extra washing up you can cook them separately in butter.
3. Add the pork sausage to start cooking and after 4 min add the black/white pudding, haggis and lorne sausage.
4. Turn everything after about 2 min,
5. Put the bread on to toast. Start the beans on a lowish (4/10) heat.
6. After 2 min put the mushrooms onto a paper towel to remove the excess oil, move everything else into the oven, then the mushrooms once they’ve drained.
7. Cook the bacon, with the thin end towards the middle of the pan – where it will crisp better. This will take about 90sec, more if the bacon gives up brine in the pan.
8. Turn the pan down to 6, move the bacon into the oven.
9. Add more oil to the pan and then the eggs. While they are cooking butter the toast. Use a spatula to coat the eggs and cook the top (removing any wobbly white).
10. When the eggs are almost done start serving, and if there is room in the pan add the potato scones. The potato scones only take 30 sec each side and they do soak up oil, I dish up the eggs then turn the scones, and finish dishing everything else up before the scone, which I put on a paper towel for a few seconds first.