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Crouchmoor Farm Breakfast - Serves 2

Crouchmoor Farm Breakfast

If you put the cheese in the freezer for an hour before you need it, this makes slicing easier. If you don’t have any hollandaise, mix 1 tablespoon mayonnaise with 1 teaspoon English mustard and a pinch of medium curry powder.

Jean-Christophe Novelli A tip from

Once in a while at the farm – on a day when we can take our time – we indulge in what we call our Crouchmoor Farm Breakfast. It is a great favourite of mine. It makes a leisurely start, especially if there are no classes at the academy or other obligations. Ideal before a long country walk or while reading the Sunday papers. Buy the best possible ingredients and, after a breakfast like this, you are guaranteed to have a great day – and you won’t be hungry again until at least mid-afternoon!


1. Have ready a couple of frying pans (one of which should be ovenproof), as well as a pan for boiling water. Preheat the grill to high, and the oven to 160ºC/Fan 140ºC/Gas 3.

2. Heat a heavy-based frying pan with 1 tablespoon of the oil, and add the sausages, rosemary, half the thyme and two of the garlic cloves. Fry for about 10 minutes.

3. Bring the pan of water to the boil and put in the black pudding for 2–3 minutes to soften the skin. Remove the pudding with a slotted spoon and add it whole to the pan with the sausages.Watch out as the water on the black pudding will make the oil spit. Cook the black pudding evenly on all sides, roughly 10 minutes.

4. Heat another frying pan, which should be ovenproof, and add a splash of olive oil and the cumin seeds.Toast them for 1 minute and then add the tomato halves, cut side down first, together with the remaining thyme and garlic. Fry for 2–3 minutes, then turn over and fry the other side for 2–3 more minutes, by which time the tomatoes should be soft and brown all over.

5. Lay the cheese slices with a pinch of paprika on top of the tomato halves and bake in the preheated oven or under the grill for about 5 minutes, or until the cheese is melted.

6. When the sausages are brown and they have been cooking for 10 minutes or so, remove with the black pudding to the preheated oven to keep warm. Clean the pan, add about 1 tablespoon olive oil, and add the bacon and the mushrooms. Fry until the bacon is crisp on both sides and the mushrooms have softened.

7. Meanwhile, bring the pan of water back to the boil and add a splash of vinegar. Crack each egg separately into a bowl, then transfer to a ladle and gently tip into the water. Leave the eggs to poach for around 2 minutes. Remove them with a slotted spoon, trim off the excess white with kitchen scissors and keep warm.

8. To assemble, have ready two warm plates and place one mushroom in the centre of each. Cover it with a tomato half. Arrange the sausage, black pudding and bacon to one side. Place a warm poached egg on the other side, topped with a spoonful of hollandaise, and garnished with a sprig of chervil. Serve immediately with brown toast.


  • olive oil
  • 2 small sausages (any variety)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 large garlic cloves, peeled and halved
  • 1 small black pudding (preferably a French boudin noir)
  • 1 teaspoon cumin seeds
  • 1 large beef tomato, cut in half horizontally
  • 50g Cheddar cheese, sliced
  • pinch paprika
  • 4 smoked bacon rashers
  • 2 Portobello mushrooms, peeled but left whole
  • white wine vinegar
  • 2 duck eggs
  • 2 tablespoons hollandaise
  • 2 sprigs fresh chervil

Preparation time: 5 minutes

Cooking time: 25 minutes