Classic Fried Breakfast with Oeufs En Cocotte

Kick start your morning will a full English Breakfast. Make your own variation too, make every fry up a memorable occasion!

PREP TIME 10 minutes COOK TIME 20 minutes MAKES 2

For Oeufs En Cocotte:

2 free range eggs
A handful of fresh basil leaves
3 medium tomatoes chopped
Salt and pepper to season

For Fry Up:

2 sausages
4 pieces of bacon
4 field mushrooms
vegetable oil for pan

Homemade Hash browns:

2 medium waxy potatoes, grated or shredded
1/2 medium onion, finely chopped
30g plain flour
1 egg
235 ml oil for frying
Salt and pepper

Ciabatta Pan Grilled Bread:

2 slices of ciabatta bread
vegetable oil for pan

Extras:

1/2 tin of baked beans or plum tomatoes

Preparation method

For Oeufs En Cocotte

Preheat the oven to 180ºC. Lightly grease 2 ovenproof ramekins (cast iron casserole dish 10 cm) with a little oil

Prepare your chosen filling (see more filling ideas below) – slice tomatoes and add a sprig of basil leaves
Place your chosen filling into 2 prepared ramekins, crack an egg on top of each and season with salt and pepper
Bake in oven for approximately 8-10 minutes, until the eggs are set
Allow to stand for 2 minutes

The Fry Up

Prepare bacon, prick sausages and slice mushrooms or keep whole
Cover a frying pan with a light coating of oil
Fry sausages on both sides until browned and warmed through
Fry bacon on both sides until crispy (or as you prefer it)
Fry mushrooms on both sides until browned (or as you prefer it)
Keep in warm oven until required

Pan Grilled Ciabatta

Prepare two slices of ciabatta bread
Cover a grill pan with a light coating of oil and heat
Lightly grill the ciabatta on both sides
Fry bacon on both sides until crispy (or as you prefer it)
Keep in warm oven until required

Homemade Hash browns

Rinse shredded potatoes until water is clear, then drain and squeeze dry through a tea towel or muslin
Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed
When oil is sizzling hot, place potatoes into the pan in a 1cm thick layer
Cover the whole bottom of the pan, or make separate piles like pancakes
Cook until nicely browned on the bottom, then flip over and brown on the other side
It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping
Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately

Baked Beans or Tinned Tomatoes

Add baked beans or tinned tomatoes to pan. Heat the pan until warm - do not boil
Cook for 3 to 5 minutes

Other variations for Oeufs
FOR SPINACH & HAM: • 20 g baby spinach • 75 g quality cooked ham FOR TOMATO & BASIL: • 70 g ripe cherry tomatoes • 1 sprig of fresh basil FOR SMOKED SALMON & CHIVES: • 50 g smoked salmon • a few fresh chives FOR TRUFFLE MUSHROOMS: • 50 g chestnut mushrooms • a few drops of truffle oil