One-pan breakfast
Great for brekkie, lunch or dinner
One-pan breakfast
Serves 3
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
Tap For Method
Ingredients
- 3 rashers of higher-welfare smoked streaky bacon
- 4 higher-welfare chipolatas
- olive oil
- 160 g ripe tomatoes
- 4 large free-range eggs
- 3 slices of bread
Tap For Method
Tap For Ingredients
Method
- Put a large non-stick (about 26cm) frying pan on a medium heat.
- Lay in the bacon and sausages and add ½ a tablespoon of olive oil. Fry for 10 to 12 minutes, until the bacon is beautifully golden and the sausages are cooked through, turning occasionally.
- When they’re done, use tongs to move the bacon and sausages out of the pan, leaving the fat behind.
- Reduce the heat to low, then halve or quarter the tomatoes, depending on their size, adding them to the pan as you go. Fry for a couple of minutes.
- Crack the eggs into the pan, using the tongs to move the tomatoes randomly on top of them as you go.
- As the eggs are frying, slice up your bacon and sausages, and return them to the pan, spacing them about so everyone will get a nice portion.
- Season with black pepper, then cover with a lid until the eggs are cooked to your liking. Toast the bread.
- Use a fish slice or spatula to loosen the eggs around the edges, then slide the whole thing onto a board or platter, like a frisbee, ready to serve in the middle of the table. Line up your hot toast, get your condiments out, and tuck in.
Tips
ALTERNATIVE FLAVOUR COMBOS:
– Prosciutto or ham, torn black olives, cherry tomatoes, mozzarella, fresh basil and eggs.
– Chunks of avocado, tomatoes, sliced fresh chilli, a grating of cheese and eggs.
– Hot smoked salmon, wilted spinach and eggs.
– Mixed mushrooms, wilted spinach, feta cheese and eggs.
– Veggie sausages, sliced halloumi, mushrooms and eggs.
