Set your EGG up for direct cooking with a Stainless Steel Grid. Place 2 Half Cast Iron Plancha Griddles on top — one with the flat side up and one with the griddle side up — and have a Cast Iron Sauce Pot at the ready. Your target EGG temperature is 200˚C.
Once your EGG is up to temperature, add the sausages to the griddle surface and close the EGG. Open the EGG and turn the sausages every few minutes to give even colour and bar marks.
When the sausages are halfway ready, add the bacon, black pudding, tomatoes and mushrooms. Put the beans in the Cast Iron Pot to heat through. Whilst cooking, every few minutes check and turn anything that is colouring nicely.
Remove everything from the EGG, cover and keep warm ready to serve.
Add the oil to the flat side of the Half Griddle. Place the sliced bread to the ridged griddle side, which will end up with beautiful charred bar marks whilst soaking up all the juices.
Crack your free range eggs on to the flat griddle surface, season with cracked black pepper and close the EGG to colour.
Cook until the white is firm and crispy underneath, but the yolk is still soft or runny. Remove eggs and toast.
Plate up breakfast, serve with buttery toast, and a cup of something hot.