Breakfast

Perfect Breakfast

Step 1 of 6

Install Flat Plate Griddle in unit. Follow ignition instructions on unit, then use the function dial to select ROAST/BAKE and the TEMPERATURE CONTROL dial to set the temperature to 220°C. Close lid to begin preheating (unit will flash current grill temperature and set grill temperature until preheated).

Unit is preheated when set temperature displays and unit beeps (after approx. 10–15 minutes).

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Step 2 of 6

When griddle is preheated, lift the lid, evenly add 1 tablespoon vegetable oil to the griddle and evenly place the bacon and chipolatas evenly spaced apart, then close the lid. Cook for 3 minutes, flip over, and cook for a further 2-3 minutes.

Transfer bacon to the upper rack to keep warm and continue cooking the chipolatas for an additional 3-5 minutes, then transfer to the rack with the bacon.

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Step 3 of 6

Brush both sides of the mushrooms and tomatoes with remaining
vegetable oil, and season with salt and pepper, as desired. Add the vegetables to the griddle and cook for 6-8 minutes, flipping halfway through. Then transfer to the rack to keep warm.

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Step 4 of 6

Place buttered bread onto griddle, and allow to cook for 3 minutes, flip over and cook for a further 3 minutes. Remove and set aside.

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Step 5 of 6

Crack 4 large eggs on the griddle and allow to cook for 2-3 minutes or until desired doneness is achieved, flip halfway through cooking if desired.

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Step 6 of 6

When cooking is complete, breakfast is served.

2 tbsp Vegetable oil divided
8 slices of streaky bacon
8 chipolatas of choice
Sea salt and ground pepper, as desired
4 large eggs
4 large portobello mushrooms, stalk removed
4 large tomatoes, cut in half diagonally
4 large slices of bread, buttered on both sides ketchup and brown sauce, as desired

Compatible with

Ninja FlexFlame Outdoor Cooking System

Cooking mode

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