Simple Grilled B & B Breakfast – My recipe for a Simple Grilled B & B Breakfast is exactly that, an oven baked and grilled breakfast that we serve to our B & B guests when they stay with us at The Old Schoolhouse.

My recipe for a Simple Grilled B & B Breakfast is exactly that, an oven baked and grilled breakfast that we serve to our B & B guests when they stay with us at The Old Schoolhouse. They have the option of having black pudding and baked beans, but most people are more than happy with locally sourced smoked back bacon, chestnut mushrooms, tomatoes, Welsh pork and leek sausages and a fried free-range egg. Poached eggs and scrambled eggs are also offered as part of this breakfast, which is served with toast, usually homemade sourdough, and homemade jams and marmalade.

A Simple Grilled B & B Breakfast relies on excellent produce and ingredients, as there is nothing to hide behind, with no sauces etc being added. I try to shop locally and seasonally wherever possible, and although may struggle to find local or British tomatoes out of season, I make sure that the rest of the breakfast is locally sourced and that the ingredients have traceable provenance. For example, we only use local sausages that are made by a butcher in Conwy, North Wales, near to where we live. 

The sausages are a huge hit with all of our B & B guests and are made with prime cuts of pork and leeks, which is a very Welsh ingredient. Eggs are ALWAYS free-range and British, if not local, and it’s not hard to tell the difference between free-range eggs and battery-farmed eggs, just look at the yolks which are a rich golden yellow and orange. The bacon, always back bacon and always smoked, is from a local butcher in Porthmadog, and if I have to buy it form a supermarket, it will ALWAYS be British bacon and always dry-cured bacon, which means it doesn’t shrink on cooking, or release excess water and moisture. 

If a guest asks for black pudding, they will be in for a treat, as we source ours from a local shop where it is made in Lancashire, or Yorkshire, home of good British black pudding! I also offer a vegetarian and vegan cooked breakfast, for those guests who are not meat eaters. Our veggie breakfast comprise grilled halloumi cheese, Quorn sausages, tomatoes, mushrooms, eggs of our choice – poached eggs are popular and a little pot of baked beans. For the vegan breakfasts, we offer country style fried potatoes, grilled tomatoes and mushrooms, vegan sausages, avocado and baked beans.

Today’s recipe for a Simple Grilled B & B Breakfast has been shared in an attempt to show you that cooked breakfasts are NOT only for the weekend. From start to finish you can have a lovely cooked breakfast on the table in just a little over half an hour, and it will be especially welcome on a cold, winter’s day, as well as being served as an “All Day Breakfast” for a midweek family supper or tea dish. I think toast is a necessary accompaniment, as well as jam, marmalade and maybe some marmite for marmite lovers, such as me! I hope you will find some inspiration in today’s “hump day” recipe for my Simple Grilled B & B Breakfast, please do let me know if you make this and what optional extras you added, Karen 

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RECIPE for Simple Grilled B & B Breakfast

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Simple Grilled B & B Breakfast

Yield: 2 breakfasts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

My recipe for a Simple Grilled B & B Breakfast is exactly that, an oven baked and grilled breakfast that we serve to our B & B guests when they stay with us at The Old Schoolhouse. They have the option of having black pudding and baked beans, but most people are more than happy with locally sourced smoked back bacon, chestnut mushrooms, tomatoes, Welsh pork and leek sausages and a fried free-range egg. Poached eggs and scrambled eggs are also offered as part of this breakfast, which is served with toast, usually homemade sourdough, and homemade jams and marmalade.

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Ingredients

• Spray oil such as Fry Light
• 4 rashers smoked back bacon, we use extra thick cut
• 4 pork and leek sausages, or sausages of your choice
• 2 tomatoes, cut in half
• 8 large chestnut mushrooms, peeled
• 2 large free-range eggs
• 25g Butter
• Salt and pepper, to taste
• 1 tablespoon vegetable oil

Instructions

1. Pre-heat the oven to 200C/400F/gas mark 6. Spray a large baking tray with the spray oil.
2. Arrange the bacon, sausages, tomatoes and mushrooms on the tray, leaving the mushrooms whole but removing the stalks and adding them on the tray separately.
3. Add some butter shavings to the tops of the tomatoes and mushrooms and season them with salt and pepper, to taste.
4. Place the tray in the oven and bake for 10 minutes before removing the tray and the bacon and setting it to one side. Continue to bake the breakfast for a further 15 minutes, and then remove the tray from the oven, turn the grill on to its highest temperature, and place the bacon back on to the tray.
5. Grill the breakfast for a further 5 minutes to crisp the bacon and brown the sausages.
6. Whilst the breakfast is under the grill, heat some vegetable oil in a large non-stick frying pan and fry the eggs to taste. Drop the toast at the same time if serving.
7. Remove the tray from under the grill and arrange the bacon, sausages, tomatoes and mushrooms on a warm dinner plate, add the fried egg and serve immediately with the toast.

Notes

Serve this breakfast with toast, and assorted condiments such as brown sauce, tomato sauce and Worcester sauce. Scrambled or poached eggs can also be served with this breakfast, prepare them in step 6 whilst the breakfast is being finished in the grill.

Optional extras: Black pudding, can be added in step 2. Baked beans, can be heated up in a sauce pan whist the eggs are being cooked.

Nutrition Information

Yield 2 breakfasts Serving Size 1
Amount Per Serving Calories 1327Total Fat 90gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 53gCholesterol 436mgSodium 1510mgCarbohydrates 50gFiber 6gSugar 12gProtein 83g

Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.

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