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1
Heat the grill to full temperature. Wash the large plum tomatoes and lightly score them to help salt and pepper penetrate.
2
Peel the skin off the mushrooms and remove the caps. Rub with olive oil.
3
Arrange the sausages and sliced black pudding (cut into approximately 2 cm pieces) on the baking tray. Drizzle with olive oil to prevent sticking.
4
Season the tomatoes and mushrooms with salt and pepper, then add more olive oil.
5
Place the mushrooms, tomatoes, sausages, and black pudding under the grill for about 4 minutes. These items need longer cooking time than the bacon.
6
Prepare the scrambled eggs: crack the free-range eggs into a bowl, add a little milk, and whisk together.
7
Add the bacon to the grill alongside the other items. Time carefully to ensure everything finishes cooking at the same moment.
8
Cook the scrambled eggs in a pan, being careful not to overcook them. The key is to keep them creamy and tender.
9
Toast the bread at the same time.
10
Plate everything together: grilled mushrooms, tomatoes, sausages, black pudding, bacon, scrambled eggs, and toast. Serve with your choice of sauces such as ketchup, brown sauce, or chili jam.
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