So, this is my other favorite breakkie platter which is an infusion of Aussie & English favorites. I miss staying at B&Bs due to Covid 19 lockdown so why not use the quarantine time and create something you miss at your own royal deluxe home suite 🙂

Ayesha’s KItchen

Ingredients:

• Bacon Rashers (I use turkey or beef bacon) (grilled)
• Tomatoes (Grilled)

BAKED BEANS

• 2 cups (453 grams) great northern beans, navy or haricot, rinsed
•  1 tablespoon vegetable oil
•  10 ounces (284 grams) yellow onion, finely chopped
•  1 cup (87 grams) carrot, peeled and finely chopped
•  1 stalk celery, finely chopped
•  2 cloves garlic, peeled and finely chopped or grated
•  14-ounce (400 grams) can/tin crushed or whole tomatoes
•  2 1/2 tablespoons tomato ketchup
•  1 teaspoon granulated sugar
•  1/4 teaspoon Worcestershire sauce
•  1 teaspoon salt (or to taste)

SCRAMBLED EGG

• ¼ cup cream
• Salt & pepper to season
• 2 tbspns soft butter
• 2 eggs

SAUTTED MUSHROOMS

• ½ cup button mushrooms/ portobello (sliced)
• 1 tbspn butter
• A pinch of dried Italian herbs
• 1 tbspn cream

HOME MADE HASHBROWNS/ AMERICAN DINER STYLE HASH BROWNS

• 1 large potato (grated)
• Butter & oil

METHOD

SAUTE’ED MUSHROOMS

• Melt some butter in a pan and sweat the mushroom slices. Add cream and season with some Italian dried herbs. Ready!

HOME MADE HASH BROWN

• Grate the potato and put the gratings in a sieve. Run cold water through until all the starch is gone and water runs clear. Keep the water draining for 10 minutes and then spread it on a clean kitchen towel. Make sure it is dry. Put the potato back in a clean dry bowl.
• Heat the frying pan and melt some butter and oil. Take a handful of grated potatoes and place it in the oil and spread it even. With the flipping spoon give it a shape and let it cook for at least 5 minutes on medium heat or until the side is crispy. Flip it and season with some salt and let the other side cook for 5 – 8 minutes. Splash some oil on the sides to give it the extra crispiness.
• Take it out on the plate.

FOR BAKED BEANS

• To a large bowl add 4 cups (2 pints) of warm water to a bowl and add beans, soak at room temperature for 8 hours. After 8 hours drain, discard the liquid and rinse the beans.
• To a large saucepan, add 6 cups water and bring to a simmer. Add the beans, cover and simmer for 1 hour, stirring often so they don’t stick to the bottom. Cooking time will depend on your beans so check them often for tenderness.
• Preheat oven to 320°F/160°C.
• While the beans cook (15 minutes before they finish boiling) add the oil to a large, oven-proof skillet and heat over medium heat. Add the onion, carrot and celery, cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes (if using whole, crush with hands) ketchup, sugar, Worcestershire sauce and salt. Be mindful if your ketchup is salty, you may need to adjust the salt. Stir to combine. Add 1/4 cup (50 ml) water and stir, simmer for 15 minutes. Turn off the heat and stir in 1 cup (236 ml) water. Use a hand blender or a blender, working in batches to blend until smooth. Return back to the same pan stir in 3/4 cup water. Taste for seasoning.
• Drain the cooked beans and discard the water. Add the beans to the pan with the cooked vegetables and stir.
• Transfer the pan to the oven and bake for 20 minutes uncovered.

SCRAMBLED EGGS

• Whisk eggs, salt, pepper & cooking cream in a bowl. In a saucepan or a frying pan, melt some butter and add the egg mixture. Stir with the spatula until the eggs are cooked and scrambled. Please don’t overcook 😊.

FOR BACON & TOMATOES

• Heat a grill pan to max. Place bacon rashers and tomatoes on the grill and grill for 1 minute on each side. Ready!

Now that everything is ready, arrange them onto your serving dish and serve.