English breakfast - 57 cm hotplate and stainless steel wok attachment

June 8, 2021 Gastautoren Evi & Frank
Rezepte für die Feuerplatte | Produkte | Rezepte

A really hearty breakfast is something really delicious and a great start to the day. Hearty breakfasts come in countless forms and one of our favourites is the well-known English breakfast. We enjoy this type of breakfast on special days, for example as a base for a day trip or when we simply want to relax and skip lunch. We prefer to use our 57 fire plate from Grillrost.com for this. It's just the right size for a delicious breakfast from "good old Britain".

A hearty English breakfast is also well suited to grilling on the griddle. Here, even beginners can familiarise themselves with the use of the plate and try out how to create different temperature zones and how the plate and the food behave.

In addition to the 57 cm hotplate from Grillrost.com, we also used the matching wok attachment. One reason for this is that the beans are prepared in a cast-iron pan on the attachment and another reason is that the food does not disappear into the eternal flames of the grill when grilling. We heated the kettle barbecue here for this recipe with logs and charcoal.

But now back to the temperature zones mentioned above using the 57 fire plate as an example

How do the different temperature zones form with the fire plate?

Basically, the hotplate is hotter towards the centre than in the outer area. This effect increases with larger fire plates, especially if they extend beyond the edge of the fire barrel or grill. You can counteract this effect by placing the firewood, charcoal or briquettes further out (if this is possible with your fire source). So if you use your fire plate, you can place the food on the fire plate in the different zones. In today's recipe, the "English Breakfast" on the 57-burner hotplate, it works like this:

The zone with lower temperature (outside): Toast and keeping the tomatoes and mushrooms warm

A zone with medium temperature (centre area): Sausages, bacon, eggs, peppers

Finally, the zone with a higher temperature (inner area, or the opening in the centre): frying the baked chilli beans in the pan on the wok attachment, frying the mushrooms and tomatoes.

Facts about the 57 grill plate from Grillrost.com and the stainless steel wok attachment

The 57 grill plate

Suitable for: All 57cm kettle grills
Material: Fine-grain structural steel for perfect heat conduction
Material thickness: 4mm thick steel
Diameter: 55cm, suitable for 57cm kettle grills

The stainless steel wok attachment

Diameter: 20cm
Suitable for: All fire plates with a 20cm hole
Material: 100% stainless steel
Weight: approx. 2kg

Here is the recipe for an English breakfast for four people

Baked chilli beans recipe

1 tin of chilli beans in sauce
100g bacon
one medium onion
1 chilli pepper
one tablespoon Worcestershire sauce
1 teaspoon honey
1 tablespoon tomato puree
a little water

Fill the barbecue or your fire pit with firewood, charcoal or briquettes and place the fire plate on top.

Cut the bacon and onion into cubes. Cut the chilli pepper into rings. Then place the cast-iron pan on the wok attachment and add the bacon. When the fat starts to come out of the bacon, add the diced onion and chilli rings.

Here is the recipe for an English breakfast for four people

Now fry the tomato purée briefly and add the chilli beans and sauce to the pan.

Flavour the beans with honey and Worcestershire sauce.

The beans can now simmer gently until breakfast is ready. If the sauce becomes too thick, add a little water to the chilli beans and stir.

Now we continue with the full English breakfast for four from the 57 fire plate

Ingredients

4 slices of buttered toast
3 tomatoes
12 small sausages (Bernese or Nuremberg sausages)
1 portion of baked chilli beans
4 thick slices of bacon
250g mushrooms, finely chopped
4 eggs
1 red pepper, cut into four thick slices
salt, pepper
rapeseed oil

Now we continue with the full English breakfast for four from the 57 fire plate

Firstly, brush the griddle with a little oil.

Then spread all the ingredients (except for the eggs, which are added a little later) over the different temperature zones and cook slowly. If an ingredient is cooking too quickly or slowly, you can of course change the temperature zones during the cooking process.

The special thing about this breakfast is that you first fry the pepper slices on one side, turn them and then break the eggs and add them to the peppers. This creates a natural and very tasty border for the fried eggs and prevents the egg white from spreading over the entire griddle. By frying the eggs over a medium heat for about 10 minutes, they will cook slowly from the bottom to the top. The next step is to season the mushrooms, tomatoes and eggs with salt and pepper just before the ingredients are cooked.

After approx. 10-15 minutes, all the components of the dish should be ready. The components can now be removed directly from the hotplate and served on a large platter. Butter the toast to taste. In addition to coffee, a blood orange juice and a slightly bitter English orange marmalade go very well with an English breakfast.

Enjoy your meal!