Little Chef Olympic Breakfast – My take on the much-missed Little Chef Olympic Breakfast, to keep you going all day and into the night!
Memories of a Happy Time with Little Chef and Family
The memories come flooding back with today’s recipe for Little Chef Olympic Breakfast, which I’ve shared on Father’s Day, in memory of my late father, who loved a Little Chef breakfast.
Our local Little Chef was on the A64 near Malton, in North Yorkshire. My parents used to pop in there regularly on their way back from York, and even make special trips with the grandchildren.
It was a treat to be taken there for them, with a cheap & cheerful children’s meal, followed by an ice cream and a lollipop if they were good and had eaten all their food!
When I lived nearby, I would often treat myself to one of their famous breakfasts, of which the Olympic Breakfast was one, and their most popular I’ve subsequently read.
It was gargantuan, and there was no need to eat anything else for the rest of the day. It wasn’t just bacon and eggs, although there were lighter breakfast menu choices.
The Olympic Breakfast remained more or less the same since it was introduced in 1994, with the odd tweak here and there, especially when Heston Blumenthal took the reins for a while.
Sadly, the Little Chef closed its doors finally in 2017/2018. I feel very sad about its demise, as it was part of my childhood and has intrinsic links with my late parents and family.
So, with memories of happy family times at the Malton Little Chef, and the Staxton Little Chef, and for Father’s Day, I am sharing my take on their famous Olympic Breakfast.
I hope you enjoy this whopping big breakfast if you make it – the essential components of the breakfast as shared below – Enjoy, Karen
An Old Little Chef Menu
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Little Chef Olympic Breakfast Ingredients:
- 2 x rashers of back bacon
- 1 x British pork sausage
- 2 x griddled fried eggs (free-range)
- Mushrooms
- Sautéed potatoes
- 2 x griddled fresh tomatoes
- Baked beans (not on all the breakfasts, introduced in 2006)
- 1 x slice toast or fried bread
More Breakfast Recipes:
A Childhood Breakfast Favourite – Egg in a Cup
Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school. It would have been her 89th birthday on the 22nd October, and I have been thinking about her more than usual over the last week. Not that we knew this simple egg recipe as Egg in a Cup! It was always known as Buttered Boiled Eggs.
Little Chef Menu
Little Chef Olympic Breakfast Recipe
Little Chef Olympic Breakfast
Yield:
1
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
The memories come flooding back with today’s recipe for Little Chef Olympic Breakfast, which I’ve shared on Father’s Day, in memory of my late father, who loved a Little Chef breakfast.
Our local Little Chef was on the A64 near Malton, in North Yorkshire. My parents used to pop in there regularly on their way back from York, and even make special trips with the grandchildren.
It was a treat to be taken there for them, with a cheap & cheerful children’s meal, followed by an ice cream and a lollipop if they were good and had eaten all their food!
When I lived nearby, I would often treat myself to one of their famous breakfasts, of which the Olympic Breakfast was one, and their most popular I’ve subsequently read.
It was gargantuan, and there was no need to eat anything else for the rest of the day. It wasn’t just bacon and eggs, although there were lighter breakfast menu choices.
The Olympic Breakfast remained more or less the same since it was introduced in 1994, with the odd tweak here and there, especially when Heston Blumenthal took the reins for a while.
Sadly, the Little Chef closed its doors finally in 2017/2018. I feel very sad about its demise, as it was part of my childhood and has intrinsic links with my late parents and family.
So, with memories of happy family times at the Malton Little Chef, and the Staxton Little Chef, and for Father’s Day, I am sharing my take on their famous Olympic Breakfast.
I hope you enjoy this whopping big breakfast if you make it – the essential components of the breakfast as shared below – Enjoy, Karen
Ingredients
- 2 x rashers of good smoked back bacon
- 1 x pork sausage
- 2 x free-range eggs
- 6 x mushrooms, trimmed and sliced or halved
- 2 x large cooked cold potatoes, sliced
- 1 x fresh tomato, halved
- Baked beans (optional)
- 1 x slice of toast or fried bread
Instructions
1. Heat a flat griddle over a low heat, over the top of 2 rings if it fits, and brush sparingly with dripping or vegetable oil. Or, use a large frying pan. Select a large dinner plate and and keep it warm in the oven.
2. Sausage: Add the sausage to the hot griddle and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients.
3. Bacon: Place the bacon straight on to the griddle and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
4. Mushrooms: Place the mushrooms on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes.
5. Tomato: Place cut-side down on the griddle and cook without moving for 4 minutes. Gently turn over and season again. Cook for a further 3-5 minutes until tender but still holding their shape.
6. Eggs: Break the eggs straight onto the hot griddle. Cook to your liking, season and gently remove with a fish slice.
7. Sautéed potatoes: Add the slices of potatoes to the hot griddle and allow them to crisp up underneath before turning over and griddling until golden brown.
8. Baked Beans: Heat the beans in a small saucepan until hot, or in the microwave.
9. Fried bread if using: Add the bread and cook for 2-3 minutes each side until crispy and golden. If it’s too dry, add a little more oil or bacon drippings to the griddle or frying pan. For toast, drop the bread in the toaster just before serving.
10. Serving: Once all the ingredients are cooked, serve on a warm plate and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don’t forget the toast and marmalade with a pot of good English Breakfast tea!
NB: Serves 1 hungry person! A fine British tradition – and a meal to set you up for the day; there is a saying in the UK that goes like this: “breakfast like a King, lunch like a Queen and have supper like a pauper”.
Notes
Little Chef Olympic Breakfast Ingredients:
2 x rashers of back bacon
1 x British pork sausage
2 x griddled fried eggs (free-range)
Mushrooms
Sautéed potatoes
2 x griddled fresh tomatoes
Baked beans (not on all the breakfasts, introduced in 2006)
1 x slice toast or fried bread
The breakfasts were cooked on a large culinary griddle, similar to a Plancha.
I cooked my breakfast in a large cast-iron frying pan – but an air fryer and grill could be used for some elements of this breakfast.
History:
Little Chef was started in 1958 by catering boss Peter Merchant and caravan manufacturer Sam Alper.
The pair had witnessed the popularity of roadside diners on business trips to the United States and decided to bring their own version to the UK.
Car ownership was growing and the UK’s road network was expanding.
Read more here: Little Chefs: What happened to roadside diner chain
Nutrition Information
Yield 1
Serving Size 1
Amount Per Serving
Calories 1449Total Fat 42gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 23gCholesterol 271mgSodium 2636mgCarbohydrates 213gFiber 21gSugar 34gProtein 66g
Little Chef Menu Archive
Little Chef Menus from 1999 to 2016
