- I'll come down in seven hours
and they'll just be still like this.
(sighing)
(uplifting horn chime)
Good morning, everybody.
It is half past 8.
The kids have just left for school,
and I want breakfast.
But not just any breakfast.
Breakfast in a slow cooker.
Yeah.
(closing slow cooker lid)
That's right, there's a craze going around at the moment
where you can make a cooked English breakfast,
pretty much everything apart from the toast,
in a slow cooker.
Now the thing I've been finding
with this slow cooker in particular,
it's quite a small one,
if I wanna stack things in there because we have
our sausages, our bacon, our beans, tomatoes,
just check this out.
So I might put my beans in that,
and then my tomatoes,
and look, that's literally levitating.
It's actually, yeah, it's not even hitting the bottom.
So we need a bigger slow cooker.
This is not a sponsored video,
but this is where I'm going.
Three litres, six-and-a-half litres there.
Or should we go for a Crock-Pot?
Old school Crock-Pot.
Thank you. Cheers.
I know what you're thinking.
Why am I not doing this at night and sleeping?
Well, I've gotta be honest,
the recent toaster incident, as you know.
Oh, it's on fire.
It's kind of put me off leaving
electrical things out unattended,
so it means I'm gonna be having
my breakfast at 5-o'clock tonight.
Alright, we are back.
Windswept out there.
Like Mr Majeika.
Old school British reference.
This I thought it was about the same size as my other one.
Look.
I'm hoping it's gonna do the job.
I get so many messages going,
"Barry, can you please do some Crock-Pot recipes please?"
And I thought that was actually
a very American thing but here we are.
It's just a slow-cooker.
I've always just called them that.
(ripping box open)
We're buying some serious appliances recently.
Oh, wow.
I mean, if this is the size of the lid, we're gonna be fine.
And also, cha-ching, English plug socket.
We're onto a winner.
You can sit the old slow cooker of mine into it.
I could baptise children in this thing.
These, as we'll see, I'll just have a little trial,
fit perfectly in there, so things like,
I'm gonna try and do an egg.
On what I was sent, it didn't have an egg,
but I'm gonna try and do an egg in there.
Mushrooms, beans and tomatoes.
We've got room for the sausage.
Sausage and bacon in there.
(opening can lid)
This is one little portion part of beans,
so I'm feeling the ramekin is gonna do me good here, folks.
Mushrooms.
This is the thing that I'm not gonna like,
because I am absolutely addicted to fried mushrooms.
I once ate a bowl of them.
I mean, I could completely fill it up,
but there wouldn't be mushroom.
Sorry.
For the other ingredients.
The egg.
Now, I think I really need to protect this from drying out,
so I'm gonna put some cling film over the top of it.
But first, this has just come to me, let's season it.
With pug salt and paper.
Oh yeah, a bit of salt.
This is actually a tin of cherry tomatoes in juice.
But we are putting them in separate compartments,
because otherwise it would just basically become,
well, I suppose with the egg,
a really cool, slow-cooked frittata.
In you come, mate.
So the mushrooms, I feel kind of happy about these.
I think they won't dry out.
I mean, they'll just go kinda droopy.
But these three I'm fearing that they could dry out more,
so we will cling film them.
Wrap-master 3000.
(jaunty string music)
That is good to go.
Last thing, sausages and bacon.
Which apparently to cook our sausages and bacon,
we actually wrap the sausages
and bacon like pigs in blankets.
Oh, so good.
Do you know that there's a shop in the UK
that's now doing a foot-long one as well?
Oh.
Apparently it is absolutely critical
that we stand them up to try
and hit the sides of the Crock-Pot.
So I'm gonna try and put them like that,
like some soldiers stood up.
Ooh, that sort of works.
The bacon, part of me wants to
layer it over the cling film instead.
Hang on.
Can we fit another ramekin in there?
Oh, actually, this is levitated.
That'll be alright.
So I've just put the bacon in there
and sort of looped it around,
so it's kind of tucked in there a bit easier.
And just to hold the sausages up,
I've put a bamboo skewer through it.
The only downside is obviously the sausages
should be hitting that point and will brown more.
Whereas the bacon will probably be not so charred
and maybe softer, but I'm happy with that.
What a time to be alive, eh?
In it goes, straight in there.
And then, is that on?
There's no light but I think it's on.
(closing lid on Crock-Pot)
I guess that's it.
I'll see you in about seven hours.
I definitely don't know if it's on or not.
There's no power light.
I'll come down in seven hours
and it'll just be still like this.
(sighing)
We'll find out.
It's been a bit freezing out here today.
You might not even be able to hear me 'cause it's so windy.
I can't wait for my mid-afternoon breakfast.
I just wanna give you an update.
Oh my gosh.
My umbrella's blowing, what?
I thought I could hear something.
Oh, that wasn't the update I wanted to give.
My update point was it's been two hours
and I'm really, really craving lunch.
There's a smell.
There's a bit of steam coming to the top.
A bit of moisture, but obviously a lot of
it's staining 'cause of the cling film.
I don't wanna risk fate and open the lid,
but even if the sausages,
they've actually changed colour already
to that almost slightly cooked vibe.
Yeah, so I better get the umbrella out.
(laughing)
But what about the toast?
It smells like a hotel in here,
'cause it's the smell of cooked
breakfast wafting around the house.
This has been torture.
Okay.
Turn this off.
And, ah, so warm.
Oh my gosh! (laughing)
Alright, so, you can see the cling film
wanting to burst on the egg.
And the sausages look good.
The mushrooms might have been dried.
I was thinking I should have put cling film over those.
Tomatoes trying to escape.
The bacon is kind of sat in a puddle.
It's cooked.
It's kind of sat in a puddle of fat.
And the egg, well.
Ah, it's hot.
That is hot.
There's a pool of fat just in the corners
where the sausages, obviously, they were loose.
Look at them.
So they are browned on one side.
I didn't turn them during the time they were in there,
so you can see where one side was
where it was on the contact point, the heat.
But they are done.
As for the bacon, well, yeah.
That's kind of like a cup.
A bacon cup.
But all of the fat is still in there.
I guess that's a good thing.
It just looks a little bit, oh, there we go.
Oh, look, even the mushrooms have got juice in them.
So I'm gonna have to lift them out,
which is probably good 'cause it's kept them quite moist.
I'm just gonna take them out like that.
(stammering)
Beans.
The egg's gone a funny colour.
Can you see that?
It's kind of like orange.
I feel like I've made my own homemade century egg.
Oh no, that stinks.
Oh, look at it.
That's too done.
There's nothing like having breakfast at 4 in the afternoon.
Right, Chloe?
Do you wanna try a mushroom?
- [Chloe] No, I don't.
- You don't like mushrooms.
- [Chloe] I like bacon and sausage and beans.
- Try the sausages I've got high hopes for.
(blowing on fork)
- Mmm.
That's so nice.
- Is it nice?
Is it soft?
- Yeah.
Very soft.
- Do you wanna try an egg?
- No, thank you.
- Alright, so, sausage.
Oh my gosh.
That is so soft.
I was actually looking forward to that the most.
It's almost got like a haggis vibe
to it though at the same time.
For those of you that haven't tried haggis.
Yeah, slow-cooker sausage.
The bacon looks a bit leathery.
Oh, wow.
It's soft.
There's a little bit of char and crispness on the fat
but it's like eating bacon leather.
The beans.
Oh.
Just beans, but it's a bit mushy.
Tomatoes are mushy.
Yeah.
This is alright.
Honestly, I have eaten far worst breakfasts.
The mushrooms?
I don't know, I don't know.
Oh.
That's nice.
They're all wilted.
Everything's just soft and good.
It's like eating a plate of breakfast velvet.
I'm gonna try the egg.
I'm not scared.
Wow.
(laughing)
That's like eating a rubber ball.
Oh my gosh.
I almost feel it pinging around my mouth.
It just doesn't wanna go down.
In conclusion, I am quite happy that
we've got ourselves a Crock-Pot now.
It's massive.
Now, this was a bit of an experimentation.
The egg, leave it for the last hour,
but it does actually work.
So maybe try it for yourself.
Do it overnight.
It was completely safe,
and the only thing that you really need to
keep an eye on as I say is the eggs,
and then do your toast right at the end.
So, yeah.
(toast crunches)
- I've got a crunchy bit, so hopefully it's crunchy.
- [Barry] Oh dear.
- I see what you mean when you said about the leather.
- [Barry] Yeah.
- It's weird.
- [Barry] It's like eating a motorcycle outfit.
(laughing)
Not that I've ever done that.
- It's nice. It's nice.
But leathery.
(upbeat hip-hop music)
- [Man] ♪ Check your level, playa. ♪
♪ No matter what your style, the kitchen's for me. ♪
♪ Sideburns, moustache, goatee, maybe all three. ♪
- That is an egg.
- Ew.