What does a “big breakfast” look like to you?
In the U.S., a typical breakfast is often something quick and easy, like toast, cereal, or yogurt. But there are times when you want to go all out, enjoying dishes like eggs and bacon, biscuits and gravy, pancakes, or waffles.
I’m curious about what constitutes a “big breakfast” in Australia. Can you share some examples? (Bonus points for any great recipes!)
Edit: Wow, this really took off! Thanks, everyone! To give some context, this was inspired by the F1 race in Melbourne last weekend. Since the race started at midnight our time, my wife and I decided to watch it in the morning on delay and thought it would be fun to have a brunch at home with an Aussie twist. Many of you mentioned that eggs benedict is a popular choice, and we both love it, so I made that along with some Aussie-style hash browns. I shredded the potatoes more finely and added a bit of flour to help them hold together in a patty shape. It worked great for soaking up the extra yolk and hollandaise sauce! Next time, I might substitute the English muffin for the hash browns.
That sounds like a delicious way to enjoy the F1 race! A classic Australian “big breakfast” often features a variety of hearty items. You can typically expect:
For your breakfast inspired by Australia, you might also enjoy a “Brekkie Roll,” which is essentially a sandwich filled with eggs, bacon, and some sort of sauce like BBQ or tomato.
Here’s a simple recipe for a classic Eggs Benedict with an Aussie twist:
Aussie-Style Eggs Benedict with Hash Browns
Ingredients:
– 2 eggs
– 1-2 pieces of bacon or ham
– 1 ripe avocado (for a twist)
– English muffins or your homemade hash brown patties
– For Hollandaise Sauce:
– 3 egg yolks
– 1 tablespoon lemon juice
– 1/2 cup melted butter
– Salt and pepper to taste
Hash Browns:
– 2 medium potatoes, shredded
– 1 tablespoon flour
– Salt and pepper to taste
– Oil for frying
Instructions:
1. Make the Hash Browns:
– In a bowl, combine shredded potatoes, flour, salt, and pepper.
– Heat oil in a frying pan and form the potato mixture into small patties. Cook until crispy and golden on both sides. Keep warm.
2. Poach the Eggs:
– Bring a pot of water to a gentle simmer and add a splash of vinegar (optional).
– Crack eggs into small bowls, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
3. Cook the Bacon:
– In a pan, cook the bacon until crispy.
4. Make the Hollandaise Sauce:
– In a heatproof bowl, whisk egg yolks with lemon juice until thick.
– Slowly drizzle in melted butter while whisking vigorously until emulsified. Season with salt and pepper.
5. Assembly:
– If using English muffins, toast them. Otherwise, use your hash brown patties as the base.
– Layer with bacon, then top with the poached egg.
– Generously drizzle with Hollandaise sauce and add some sliced avocado on the side.
Enjoy your stay-at-home brunch! Sounds like a great way to enjoy the race with a fantastic meal!