Dutch Oven Recipe: Mountain Main Breakfast | Ronnie Sunshines

As they say, breakfast is the most important meal of the day, so with that in mind, here is our version of the mountain man's breakfast. Most of the recipes for this are from the good old US of A and include some strange things like bell peppers, onion and something called gritts. We've made a few tweaks and made it into a great traditional British belly buster of a brekkie that will well and truly set you up for the day.

Ingredients (feeds 4):
8 ltr Dutch Oven
8 Chipolata Sausages (they cook quicker)
6-8 Rashers of bacon any type you like chopped into quarters
10 large mushrooms sliced
Black pudding (optional)
3 tomatoes sliced in half
6 eggs
Salt & Pepper
Oil
If you have more bellies to bust just add more

Method:
Heat up your Dutch Oven with coals which are placed underneath, add a splash of oil and brown off the sausages. I use chipolatas as they cook quicker but any sausage can be used.

Next add the bacon and mushrooms and cook them off, then add the back pudding whilst evenly laying out the ingredients in the pot. Now add the tomatoes, season with salt and pepper then place the lid on the pot for about 5 minutes, long enough to start softening the tomatoes. In the meantime beat all the eggs in a bowl, remove the lid and gently poor the the egg mix evenly around the sausage bacon mix. Place the lid on top of the pot and put hot coals onto the lid.

Cooking time will be approx 10 minutes or until the egg has cooked.
Serve with a Great British cuppa and a good blob of the red or brown stuff.

Top tip:
It's best to cook low and slow then hot and risk burning.

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