A full cooked breakfast plate of bacon, eggs, grilled tomato, mushrooms and toast, the classic weekend fry-up in Australia.
The Aussie big breakfast borrows heavily from the British fry-up but leans on its own local staples — halved grilled tomatoes, sauteed mushrooms and thick-cut bacon rashers cooked until the fat crisps at the edges. Timing is the whole game here: everything needs to hit the table warm at the same time, which means working backward from the eggs, the item that tolerates the least waiting around. Bacon goes on first since it renders fat that the mushrooms and tomatoes can cook in afterward, picking up flavor from the rendered fat rather than needing extra oil. Eggs are cooked last and quickly, whether fried, scrambled or poached, so they hit the plate exactly when everything else is ready. It's a weekend ritual across Australian homes and cafes alike, hearty enough to set you up for a full day and simple enough that most households have their own version without measuring anything precisely.
Serves 4
Fry the bacon in a large skillet over medium heat for 4-5 minutes per side until crisp at the edges. Remove and keep warm, leaving the fat in the pan.
In the same pan, add tomatoes cut-side down and cook 3-4 minutes until softened and lightly charred. Remove and keep warm.
Add 1 tbsp butter to the pan and cook mushrooms 5-6 minutes until browned and tender. Season with salt and pepper. Remove and keep warm.
Cook the mushrooms in the bacon fat left in the pan — it adds far more flavor than starting with plain butter or oil.
Toast the sourdough slices while the eggs cook.
Melt remaining butter in the pan and fry the eggs to your preferred doneness, about 2-3 minutes for a runny yolk.
Divide bacon, tomatoes, mushrooms, eggs and toast among plates.
Scatter chives or parsley over the eggs and serve immediately while everything is hot.
Cook the bacon first and use its rendered fat for the mushrooms and tomatoes — it's the easiest way to add real depth without extra ingredients.
Work backward from the eggs, since they need to be the very last thing cooked to hit the table warm and just-set.
Keep everything on a warm plate or low oven as it finishes so the whole breakfast comes together at the same temperature.
Add grilled halloumi or hash browns for an even heartier plate.
Swap fried eggs for scrambled or poached depending on preference.
Add baked beans on the side for a more British-leaning version of the fry-up.
Best eaten fresh; components don't hold up well to storage or reheating, though leftover bacon and mushrooms can be refrigerated 2 days and reheated in a skillet.
The big cooked breakfast in Australia developed from British fry-up traditions brought by early settlers, adapted over time with local touches like grilled tomato and mushrooms, and it remains a beloved weekend ritual at cafes and homes across the country.
Yes — cook the bacon, mushrooms and tomatoes in batches ahead and keep them warm in a low oven, then fry the eggs fresh in batches right before serving.
Any sturdy white or whole grain bread toasted well works fine; sourdough is just the traditional choice for its chew and tang.
This usually means the heat was too high or they cooked too long — fry eggs over medium heat and pull them off just as the whites set for a tender result.
Per serving (420g / 14.8 oz) · 4 servings total
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