Gourmet Breakfast

Serves 4


  • 8 rashers Cumberland streaky bacon
  • 8 Cumberland cheese kransky sausages
  • 4 medium tomatoes
  • 2t chopped chives
  • 25g butter
  • ½ cup cream or sour cream
  • ciabatta loaf
  • 4 large eggs
  • salt & pepper to taste


  1. Warm serving plates in the oven.
  2. Fry bacon and cheese krankys, then transfer to the warmed plates.
  3. Halve the tomatoes crossways, and fry cut-side down for 2-3 minutes.
  4. Halve the ciabatta length-ways and toast the cut sides under the grill until golden brown.  Divide into 4 servings.
  5. When all of the above is ready, and keeping warm in the oven, prepare the scrambled eggs.
  6. Melt the butter in a frypan over a medium heat.  Whisk together eggs and cream (or sour cream), then add chives and salt and pepper to taste.  Pour the egg mixture into the pan.  Lift the eg from the bottom of the pan with a fish slice as it sets, but do not stir.
  7. As soon as the egg is set on top, life it onto the toasted bread.  Serve with the fried tomatoes, cheese kranskys and bacon alongside.