My ultimate hangover brekky

My ultimate hangover brekky

Dig In!
Mark Roper

I don’t often have a huge breakfast, but when I do this is the one. It’s quite indulgent, but absolutely delicious – and ideal if you’ve had a big night out! I like to serve this with smoked tomato relish.


Quantity Ingredient
2 pork and fennel sausages
4 rashers bacon
150g black pudding, thickly sliced
30g butter
3 thyme sprigs
80g swiss brown mushrooms, quartered
4 baby onions, halved, outer skin and one extra layer removed
60ml olive oil
80ml balsamic vinegar
4 eggs
4 slices sourdough bread


  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. In a large frying pan over medium heat, cook the sausages for 5 minutes. Tip any excess fat out of the pan and then add the bacon. Cook until the bacon has released some of its fat and then add the black pudding and cook until lightly caramelised, about 2 minutes. Transfer all the ingredients to paper towel to absorb any remaining fat. Cover with foil and keep warm.
  3. Meanwhile, heat the butter in a small ovenproof frying pan over medium–low heat until foaming. Add the thyme sprigs and mushrooms and saute for 2–3 minutes, basting the mushrooms with the butter. Remove the mushrooms, set aside and keep warm.
  4. Wipe the frying pan clean with paper towel.
  5. Place the onions, cut side down, in the pan and cook in 1 tablespoon of the olive oil until just starting to caramelise, about 3 minutes. Transfer the pan to the oven and roast the onion for 8–10 minutes.
  6. Remove the pan from the oven and place it back over medium heat. Add the balsamic vinegar and cook for 2–3 minutes until the liquid reduces.
  7. Heat the remaining oil in a separate frying pan over medium heat. Once hot, break the eggs into the pan and baste them with the oil until they are cooked sunny-side up.
  8. Toast the sourdough bread, preferably in a ridged pan so you have nice griddle marks on both sides.
  9. Transfer the eggs to serving plates, along with the sausages, bacon, black pudding, mushrooms, onions and toasted bread.


  • For an equally awesome vegetarian option, substitute the bacon, sausage and black pudding with haloumi cheese, English spinach and my Mexican beans. Simply pan-fry the haloumi for 30 seconds on each side and saute the spinach in a little butter for 2 minutes.
dig in
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again