Marcus Breakfast

Name: Marcus Breakfast
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; a pinch of sumac salt; a sprig of thyme, leaves picked; 2 garlic cloves, unpeeled, smashed with side of knife; 50 ml sunflower oil; 1 small red onion; 1 San Marzano tomato; a pinch of dried oregano; ¼ cucumber; 8 slices streaky bacon; ¼ bunch parsley; 8 merguez sausages; 4 tbsp Labneh; 4 Hash Browns; 2 tbsp olive oil; 4 eggs; 250 g oyster mushrooms; 4 pitas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

This brekkie isn’t your average fry-up. The spicy lamb sausages and the herb-and-garlic sautéed oyster mushrooms bring the flavours of the Eastern Med to this British classic. For a Veggie Marcus, replace the merguez and bacon with grilled halloumi and smashed avo.

Ingredients

For the Fattoush:

¼ cucumber
1 San Marzano tomato
1 small red onion

Europe
United Kingdom
Easter
Brunch
London
Breakfast

Method

First make your fattoush. Quarter the cucumber lengthways, then thinly slice. Roughly dice your tomato, then quarter and thinly slice the red onion. Finely chop the parsley. Place all the vegetables in a bowl and toss with the olive oil, sumac and a pinch of salt.

Preheat your oven to 180°C fan