"Triple Meater" Special

I used to fix breakfast for my housemates when I was studying in Melbourne. Now that I am back in Singapore, I still make breakfast once in a while, like the BiG Breakfast. Though i do not have fine culinary skills, I managed to self-teach while watching others cook and interpreting the ingredients and taste.

Yesterday morning, I decided to fix up some breakfast (more of brunch) for Fio, who happened to be my housemate back then. The day before, I got the ingredients fresh from the supermarket and these are what I have got.

Back bacon strips are just perfect cuts for the health-conscious and 6-inch bratwurst poses danger!

The tiny weenies, Chicken chipolata.

The Procedure

The 6-inch wieners were massaged with herbs before bening brutally stabbed and roasted on a rotisserie. The chik chipolata were grilled on a mildy-greased tray. The bacon strips were marinated in a specially-formulated sauce before being grilled on the same tray. I knew it was ready when it sizzled hot!

The Components

From left-right, top-down, grilled back bacon strips, mixed greens, scrambled omelette, soya peas, frankfurters.

"Triple Meater" Special

I present to you the "Triple Meater" Special! Alongside, I added toasted sweet hotdog buns. I was asked about if my specially formulated sauce is teriyaki sauce or BBQ sauce? I said "no" to both and claimed that it was formulated out of what's available and an imagination on its resultant taste.

The verdict I got is, two thumbs up and I can improve by going easy on the oil.

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