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The breakfast club - classic English Breakfast RECIPE

PUBLISHED: 13:58 14 June 2010 | UPDATED: 17:20 20 February 2013

The most important meal can also be the most delicious as Kate Mylrea from Manor Farm Oast B&B in Icklesham, near Rye, offers the ultimate traditional Sussex Breakfast. And Jason Tidy, head chef at the Preston Park Tavern in Brighton, offers a...

The most important meal can also be the most delicious as Kate Mylrea from Manor Farm Oast B&B in Icklesham, near Rye, offers the ultimate traditional Sussex Breakfast. And Jason Tidy, head chef at the Preston Park Tavern in Brighton, offers a vegetarian option with his Portobello mushroom burgers...

A Sussex Breakfast

According to recent research, the most important memory for people who have stayed at a B&B or hotel is the quality of their breakfast. Even a bumpy bed and a disturbed night can be forgotten in the face of a hearty and delicious cooked breakfast.

The Sussex Tourism Partnership is so proud of the quality of Sussex breakfast ingredients and the breakfasts our guesthouses and hotels serve that they have introduced an accreditation scheme for places which serve quality breakfasts using over 60 per cent Sussex produce in their breakfasts from ethical farms. Find out which venues carry the badge at www.visitsussex.org


Ingredients for 2 people


2 Sussex free-range eggs

4 rashers home-cured bacon

2 sausages from your local butcher (ask to make sure they contain 80+ per cent Sussex pork)

Or as an alternative to meat,

150-200g Hastings smoked

haddock or Sussex Smokey

2 tomatoes

1 punnet of local mushrooms

2 slices of bread

4oz butter


Method


Pre-heat oven to 180C

Put the sausages in a baking tray and place in the oven for 20 minutes

For crispy bacon, add the bacon to the same baking tray and return to the oven for 10 minutes

At the same time as the bacon, add the tomatoes to the baking tray whole, drizzling a little olive oil over them and place in oven for 10 minutes

If you prefer soft bacon, fry it in a little butter, but for browned fat, use a spatula to hold down the fatty edges

Heat up a little butter in two frying pans - one for the eggs and one for the mushrooms

Mushrooms - fry the underside first for about 3 minutes and then turn and sprinkle with a little basil and fry for a further 3 minutes - do not turn again!

If you are watching your weight, add a drop of water to a hot pan and cook the mushrooms in the same way and they will be fat free and still delicious

For fried eggs, heat up butter in a frying pan and break your eggs individually into a ramekin before pouring them into hot fat, to avoid breaking the yolks - fry until the albumen is completely white

For poached eggs, heat a pan of water and allow to come to a rolling boil, break the eggs into a ramekin individually and then pour them one at a time into the water. As soon as the water boils again, turn off the heat immediately - after 2 minutes remove them one at a time with a slotted spoon


To serve


Serve with toast and tomato or brown sauce as desired.

www.manorfarmoast.co.uk





Portobello Mushroom Burger Recipe



Ingredients for 4 burgers


8 large Portobello mushrooms,

peeled and with stalks removed

1 large red onion, peeled and

finely sliced

1 large courgette, finely sliced

Extra virgin olive oil

Sea salt & freshly ground black pepper

Sussex Dammer cheese

4 good quality burger buns


Method


Pre-heat the oven to 180C

Pour approximately 1 teaspoon of olive oil on to each mushroom and season to taste. Oven roast for around 5 minutes until soft

While mushrooms are roasting, gently saut onions and courgettes with a little olive oil and season to taste

Lightly toast buns

Place one mushroom, a quarter of the onions and courgettes and then a second mushroom on each bun base

Top with Sussex Dammer cheese and pop under the grill until melted

Crown with a bun top!


To serve


Serve with chunky chips lightly dusted with sea salt, a dressed salad and any relish of your choice.


Chef's note


Jason used Sussex Dammer Cheese in this recipe, available from Bestbier near Mayfield, West Sussex. Good alternatives would include Gruyere, Gouda, Emmenthal or any smoked cheese according to your taste

The menu at Preston Park Tavern changes daily according to local, seasonal food availability and offers delicious, freshly-cooked dishes in a great atmosphere reminiscent of some of the best London gastro pubs. Call 01273 542271 or visit www.prestonparktavern.co.uk

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