Try these delicious Big Breakfast with Cream Fried Eggs. Rise and shine with a hearty big breakfast! Try it out with cream-fried eggs — cooked in rich cream until golden and aromatic, with a silky, flavour-packed center. Serve it up with juicy cherry tomatoes, savoury sausages, and crispy toasted breads for the ultimate morning comfort. Click here for full recipe.

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Ingredients
Instructions

Big Breakfast with Cream Fried Eggs

Breakfast
Chicken
Easy Recipes
Budget Friendly
American

Rise and shine with a hearty big breakfast! Try it out with cream-fried eggs — cooked in rich cream until golden and aromatic, with a silky, flavour-packed center. Serve it up with juicy cherry tomatoes, savoury sausages, and crispy toasted breads for the ultimate morning comfort.

20 mins

2 persons

Ingredients

    Add to shopping list

    Instructions

    Prep

    • Chop chives and halve the cherry tomatoes.

    • Slice sausages if needed.

    • Toast the bread (sourdough for crunch; shokupan for soft richness—your choice).

    Cream-fry the eggs

    • In a nonstick or seasoned skillet, pour in Emborg Whipping Cream.

    • Heat over medium-low until it starts to simmer and reduce - look for bubbling and light browning around the edges (about 2–3 minutes).

    • Crack in the eggs gently.

    • Season with salt and pepper.

    • Let the eggs cook undisturbed until the whites are just set and the cream has split into browned milk solids and butterfat (4–5 minutes).

    • Remove eggs carefully and set aside. Leave the browned cream in the pan.

    Cook sausages and tomatoes in the browned cream

    • Increase heat slightly to medium.

    • Add sausages and cook until golden brown.

    • Add halved cherry tomatoes, cut side down, and cook until blistered and lightly caramelized (2–3 minutes).

    • Let them absorb the nutty, toasty flavours from the browned Emborg cream.

    Assemble and garnish

    • Place two eggs per slice of toast on a plate.

    • Place the sausages and cherry tomatoes beside the toast.

    • Spoon over any remaining browned cream and pan drippings.

    • Finish with a generous sprinkle of fresh chopped chives and chili oil.

    • Emborg Whipping Cream holds up beautifully in the pan - rich enough to split and brown like butter, but with a creamy backbone that elevates the dish.

    • Shokupan brings a pillowy contrast that absorbs the sauce like a sponge - ideal if you want a softer bite than sourdough.

    Big Breakfast with Cream Fried Eggs - Emborg

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    emborg
    20 mins
    2 persons

    Big Breakfast with Cream Fried Eggs

    Rise and shine with a hearty big breakfast! Try it out with cream-fried eggs — cooked in rich cream until golden and aromatic, with a silky, flavour-packed center. Serve it up with juicy cherry tomatoes, savoury sausages, and crispy toasted breads for the ultimate morning comfort.
    Big Breakfast with Cream Fried Eggs - Emborg


    2 persons

    Ingredients

      Add to shopping list

      Instructions

      Prep

      • 1. Chop chives and halve the cherry tomatoes.

      • 2. Slice sausages if needed.

      • 3. Toast the bread (sourdough for crunch; shokupan for soft richness—your choice).

      Cream-fry the eggs

      • 1. In a nonstick or seasoned skillet, pour in Emborg Whipping Cream.

      • 2. Heat over medium-low until it starts to simmer and reduce - look for bubbling and light browning around the edges (about 2–3 minutes).

      • 3. Crack in the eggs gently.

      • 4. Season with salt and pepper.

      • 5. Let the eggs cook undisturbed until the whites are just set and the cream has split into browned milk solids and butterfat (4–5 minutes).

      • 6. Remove eggs carefully and set aside. Leave the browned cream in the pan.

      Cook sausages and tomatoes in the browned cream

      • 1. Increase heat slightly to medium.

      • 2. Add sausages and cook until golden brown.

      • 3. Add halved cherry tomatoes, cut side down, and cook until blistered and lightly caramelized (2–3 minutes).

      • 4. Let them absorb the nutty, toasty flavours from the browned Emborg cream.

      Assemble and garnish

      • 1. Place two eggs per slice of toast on a plate.

      • 2. Place the sausages and cherry tomatoes beside the toast.

      • 3. Spoon over any remaining browned cream and pan drippings.

      • 4. Finish with a generous sprinkle of fresh chopped chives and chili oil.

      • 5. Emborg Whipping Cream holds up beautifully in the pan - rich enough to split and brown like butter, but with a creamy backbone that elevates the dish.

      • 6. Shokupan brings a pillowy contrast that absorbs the sauce like a sponge - ideal if you want a softer bite than sourdough.