We bring you late breaking news, direct from the pit area at Silverstone where it has emerged that David and Paul from HEXUS.NET and Theresa fromAMD are unable to get so much as a bacon butty.
The news that the poor, starving liggers, disappointed that on such a jolly they are being deprived of even so much as a rich tea biscuit has rocked the worlds of F1, processor giants and online review sites alike.
As I write, a police escorted courier is rushing supplies of a specially created HEXUS breakfast to the beleagured trio before they start to feel faint and lapse into discussing the merits of 64 bit processing instead of ogling scantily clad Ferrari hostesses.
We poor mortals, devoid of so much as even a ticket for race day, can replicate the conditions trackside very easily at home and the HEXUS Hotpot has exclusive rights to coverage of the breakfast that our intrepid free-loaders will soon be enjoying.
Prep time: 10 mins
Cooking time: 15mins
2 beefsteak tomatoes
a little oil
salt and pepper
8 rashers smoked back bacon
8 medium eggs
150ml whipping cream
1 clove garlic, crushed
salt and pepper
4 slices thick sliced white bread
2 tbsp vegetable oil
2 tsp sundried tomato pesto
2 tsp basil pesto
2 tbsp mayonaisse
Pre-heat the grill to medium-high
Place the tomato halves on a grill tray and bruish with a little oil.
Season well with salt and pepper, then grill until they start to soften.
Remove the tomatoes from the grill tray and place int he bottom of the grill to keep warm.
Place the bacon on the grill tray and grill until crisp, then tunr off the heat after moving the bacon down to the bottom of the grill.
Mix the eggs with the cream and whisk until frothy, add the crushed garlic and season with salt and pepper.
Melt the butter in a non-stick saucepan over a high heat and add the eggs.
Stir well and reduce the heat to medium, stir occasionally to cook evenly.
Using a 3" round cutter, cut circles out of the bread.
Melt the butter in a frying pan with 2tbsp of oil, then gently fry the bread circles on both sides until golden but not too crisp.
Remove the bread from the pan and place in the bottom of the grill to keep warm.
When the eggs are almost cooked, remove them from the heat and allow to finish in their own heat.
To serve, spread a thin layer of the sundried tomato pesto over each round of bread and place on each plate.
Place the cutter used to cut the bread over the rounds, then cut each slice of bacon in half and place two pieces inside the cutter on top of the bread.
Divide the eggs into four and place in the cutter on top of the bacon, finally finishing off with the other pieces of bacon.
Mix the basil pesto with the mayonaisse, then craft into the AMD logo on the top of the tomato and serve on the side of the bacon, egg and bread stack.
If running a 64 bit oven, reduce the cooking times by half.
Be sure to have the latest wooden spoon drivers installed or this may cause artifacts to appear within the eggs.
The recipe is designed to work in a 'legacy' mode to be compatible with older systems but 'Camping Gaz' and home-built 'open fire' users may experience problems.
For details on how to shape the AMD logo out of the mayonaisse and pesto mix please refer to AMD's FAQs page at: