Big Breakfast with Cream Fried Eggs

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.