Big Breakfast

Big Breakfast

Big Breakfast

mmmmm yummy!

DH usually pops the mushrooms & tomatoes in the oven (covered with foil) when he makes our morning tea, and by the time we’ve drunk that, and dragged ourselves downstairs they’re usually ready.

This serves 2 adults & 2 small, but greedy children who love eggs, but who can’t be persuaded to eat the tomatoes or mushrooms.

Ingredients

  • organic, free-range eggs x 8
  • facon x 6
  • wholemeal bread x 4 slices
  • tomatoes x 4
  • mushrooms x 6
  • Olive oil
  • some butter
  • Freshly ground pepper

Instructions

  1. Put the oven on to around 180C
  2. Quarter the tomatoes & mushrooms, put into a roasting dish along with a glug of olive oil & some freshly ground pepper.  Cover with foil & put in the oven for about  30 mins.
  3. Drink a cup of tea
  4. Melt a knob of butter into a pan (for the eggs) and heat some oil in a frying pan (for the facon)
  5. Put the bread in the toaster
  6. Break the eggs straight into the pan, stab with a wooden spoon to burst the yolks & mix well. Add freshly ground pepper & stir regularly
  7. Gently fry the facon & drain on kitchen roll when cooked.
  8. Butter the toast.
  9. Put eggs, facon, tomatoes & mushrooms on plates as desired.
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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Breakfast, Vegetarian

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