I didn’t invent this breakfast party - but, it sure is good.

If you’re concerned about cholesterol probably stop reading now, but if you like very delicious breakfasts then let’s dive in.

We recently had the opportunity to stay a few days down in Birregurra ( it’s near Colac - past Geelong - down the road from Melbourne) at a great little 1950s country-style cottage called Stones Throw.

While we’ve been through Birregurra quite a bit we’ve never stayed long enough to soak up the country air - but this time round we’re glad we did.

So, you’re going to need the following

Bacon, Chorizo, eggs, mushrooms, sourdough bread, parsley and fresh herbs and just one pan to cook it all in.

Slice the chorizo and cut up the bacon, mushrooms and fresh herbs.

Heat up your pan - in this case, we had an awesome outdoor fire pit to cook on, if you have the choice, cooking this over fire takes it to the next level - you get all the smokiness infused into the beacon and chorizo and a little bit burning to bring out the flavours.

For this, I used olive oil, but you can use whatever oil you like - first fry the bacon, chorizo and mushrooms then crack your eggs into the middle of the pan. Once you get the eggs to the level of doneness you like toss in your fresh herbs, salt and pepper and a little chilli flakes to add some heat.

Grilled your bread over the fire and serve it all in the pan.

This breakfast is great if you have a few crew around or if you’re out camping.

One more requirement is obviously coffee.

Big thanks to Ashley from Stones Throw for putting us up in his house for a few days - it’s the perfect blend of country and style - also he has chooks so the eggs are free.

Side note -

Got our provisions from Yield in Birregurra and also the Birregurra general store.

Drank our all-time favourite coffee from St ALi provided by Yield.

Took Photos at the California Redwoods and Otway National Park

Had lunch at Wye River General Store and Dinner at The Kyn in Torquay

Croissants and coffee at Local in Geelong ( shoutout to croissant master chef Marco)

Lunch on the way back to the airport at DOC in Carlton

Dinner on the way back to the airport at La Hermanos in Brunswick