The stalwarts of the bacon and the eggs are there. Then keep adding with some mushrooms and tomatoes for added flavour.
Personally I would finish things off with some brown sauce though some prefer tomato ketchup. You could of course go even further with sausage and baked beans too.
Cooking Time: 20 mins
- 8 rashers thick cut Bacon
- 4 large Eggs
- 8 Cherry Tomatoes
- 2 large Mushrooms
- Olive Oil
- (optional) Brown sauce or tomato ketchup
- Heat a large frying pan over a medium-high heat.
- Separate the bacon rashers then add to the pan. Cook to your taste. I prefer a softer finish but many prefer crispy. Once cooked then remove and put onto a plate under a warm grill.
- While the bacon cooks is the time to slice the mushrooms and halve the tomatoes.
- Add them to the pan which should have enough fat from the bacon. Add a little olive oil if it seems too dry. Fry until both the tomatoes and mushrooms soften. Remove using a slotted spoon and keep warm.
- Add some extra oil to the pan as it may have got a little dry then heat to a suitable temperature. A high heat will give a fried egg with crispy edges but lower heat gives a softer finish.
- Break the eggs into the heated oil mixture and fry until both white and yolk are fully cooked. Take from the pan and put onto four plates.
- Take the bacon, tomato and mushrooms from where you were keeping them warm. Divide them up alongside the egg then the meal is ready.
- Optionally add either brown sauce or tomato ketchup at the dining table.
I would probably have added a fried slice to this on the day but I had no sliced bread to hand. For those unfamiliar with the term, a fried slice is sliced bread fried in the mixture of cooking fats.