Marcus Breakfast

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

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
Breakfast
Brunch
Easter
London

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