This week we procured a George Foreman grill – family sized and henceforth referred to as the GFG. £20 from Lidl but I’m sure it is also available from other good supermarket and electrical retailers. This follows on from a similar acquisition by our daughter heading back to university for the new term. Hers wasn’t family sized but that is not material to this discussion.
You need to know that the GF is perfect for cooking breakfast on a Sunday morning. Due to the non uniform -sized nature of the raw materials involved (ie the ingredients) there are however some modifications to the normal cooking instructions that you will need to make.
Mushrooms and tomatoes are thicker than bacon and egg so you can’t have the lid down. The recommended cooking times provided by the GFG, with suitable disclaimers regarding food actually being properly cooked – it is an American product, are really only valid if you have the lid down and are thus cooking on both sides simultaneously (that’s at the same time yawl). It’s not as efficient this way but sometimes concessions have to be made for the sake of the art.
An element of judgement therefore has to be applied when cooking breakfast in this way with the GFG.
You should begin by preparing all the ingredients in advance and have them ready next to the GFG on the kitchen worktop. Any form of worktop is ok. It doesn’t have to be granite. Mushrooms should have their stalks remove which is a bit of a waste but necessary for this recipe. Switch on the GFG several minutes before you need to start using it. This is a guess but one imagines that one needs to wait a while for the cooking surface to reach its optimum temperature.
When the grill is hot enough place the mushrooms face down and the tomatoes with the round sides down on the left hand side leaving a suitable space for the bacon and egg that is to follow.