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British breakfast BBQ with sausages bacon eggs mushrooms and tomatoes

British Breakfast BBQ: Sausages, Bacon & Eggs on the Grill

A full breakfast BBQ cooked entirely outdoors: sausages and back bacon on the grill, mushrooms and tomatoes in a tray, and eggs fried in a cast-iron pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the cooked breakfast
  • 8 pork sausages
  • 8 rashers back bacon
  • 4 eggs
  • 200 g mushrooms halved or thickly sliced
  • 8 cherry tomatoes or 4 small tomatoes, halved
  • 2 tbsp vegetable or rapeseed oil
  • 1 tbsp butter
  • Salt and pepper
To serve
  • 4 slices bread or bread rolls
  • Brown sauce and/or ketchup

Method
 

Step 1

  1. Preheat the BBQ to medium heat with both direct and indirect zones. Place a cast-iron pan or BBQ-safe tray on the indirect side.

Step 2

  1. Toss mushrooms and tomatoes in 1 tbsp oil, season with salt and pepper, and tip into the tray. Start them cooking over indirect heat, stirring occasionally.

Step 3

  1. Place sausages on the indirect side of the grill and cook for 15-20 minutes, turning occasionally, until cooked through and nicely browned.

Step 4

  1. Add the bacon rashers to the direct heat side for the last 5-8 minutes, turning once or twice, until crisp to your liking.

Step 5

  1. When everything is nearly ready, add the remaining oil and butter to the cast-iron pan on the grill. Crack in the eggs and fry until the whites are set and the yolks cooked to your preference.

Step 6

  1. Toast the bread or rolls briefly on the grill.

Step 7

  1. Serve each plate with sausages, bacon, mushrooms, tomatoes, a fried egg and toast, plus brown sauce or ketchup.

Notes

Keep an eye on flare-ups from the bacon fat; move rashers to indirect heat if needed.
You can add black pudding slices or hash browns to the tray for an even more indulgent breakfast.