Breakfast, the most important meal of the day. On the EGG, it’ll never be the same again.

Target EGG temperature 200c

EGGcessories: set your EGG up for direct cooking with the Stainless Steel Grid, cast iron sauce pot, 2 Half Cast Iron Griddle; one with the flat surface and one with the griddle facing up.

Serves 4 or 2 hungry EGG heads.

  • Sausages
  • Bacon
  • Black Pudding
  • Mushrooms
  • Organic Free range Eggs
  • Cherry tomatoes on the vine
  • good quality baked beans
  • good quality bread, sliced to personal preference and number of people
  • Rapeseed oil

NOTE: Always remember to cook with the lid down. The oil and fat content in this dish can cause the temperature to increase quickly if the lid is open.

Reach the target temperature of 200c.

Add the sausages to the griddle surface and close the EGG. Open the EGG and turn the sausages every few minutes to give even colour a bar marks.

When the sausages are halfway ready add the bacon, black pudding, tomatoes and mushrooms. Put the beans in the cast iron pot to heat through. Whilst cooking, every few minutes check and turn anything that is colouring nicely.

Remove everything from the EGG, cover and keep warm ready to serve.

Add the oil to the flat side of the half griddle. Place the sliced bread to the ridged griddle side, which will end up with beautiful charred bar marks whilst soaking up all the juices.

Crack your free range eggs on to the flat griddle surface, season with cracked black pepper and close the EGG to colour.

Cook until the white is firm and crispy underneath, but the yolk is still soft or runny. Remove eggs and toast.

Plate up breakfast, serve with buttery toast and a cup of something hot.