Bacon and Egg Supreme

Well, this Bacon and Eggs Supreme is derived from the regular British breakfast but does go a little further.

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.

Bacon, Egg, Cherry Tomatoes and Mushroom

Serves 4

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


  1. Heat a large frying pan over a medium-high heat.
  2. 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.
  3. While the bacon cooks is the time to slice the mushrooms and halve the tomatoes.
  4. 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.
  5. 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.
  6. 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.
  7. Take the bacon, tomato and mushrooms from where you were keeping them warm. Divide them up alongside the egg then the meal is ready.
  8. 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.

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