Big Aussie Breakfast with Bacon and Eggs

About This Recipe

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.

Ingredients

Serves 4

• 8 rashersthick-cut bacon
• 8eggs
• 4tomatoes(halved)
• 2 cupsbutton mushrooms(sliced)
• 3 tbspbutter(divided)
• 1 tspfine sea salt(to taste)
• 0.25 tspblack pepper
• 8 slicessourdough bread(toasted)
• 2 tbspfresh chives or parsley(chopped)

Instructions

1. 1

   Cook the bacon

   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.

2. 2

   Grill the tomatoes

   In the same pan, add tomatoes cut-side down and cook 3-4 minutes until softened and lightly charred. Remove and keep warm.

3. 3

   Cook the mushrooms

   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.

4. 4

   Toast the bread

   Toast the sourdough slices while the eggs cook.

5. 5

   Fry the eggs

   Melt remaining butter in the pan and fry the eggs to your preferred doneness, about 2-3 minutes for a runny yolk.

6. 6

   Plate

   Divide bacon, tomatoes, mushrooms, eggs and toast among plates.

7. 7

   Serve

   Scatter chives or parsley over the eggs and serve immediately while everything is hot.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions