Roast your bacon, tomatoes and mushrooms in the oven instead of frying to help cut down on the fat. This is also an easier way to cook breakfast and means less washing up as there is no need for several pans to be on the hob at the same time - so it needn't be just a weekend treat either. In fact, all you need to do is poach the eggs and toast the bread while everything else is happily cooking in the oven.

The Great British Brekkie
3 March 2018
Category
Main
Serves
4
Preperation Time
15
Cooking Time
20
Ingredients
2tsp olive oil
8 back bacon rashers
8 ripe juicy tomatoes cut in half
16 mushrooms cut in half
4 free range eggs
4 slices of wholemeal bread
Instructions
1Roast your bacon, tomatoes and mushrooms in the oven instead of frying to help cut down on the fat. This is also an easier way to cook breakfast and means less washing up as there is no need for several pans to be on the hob at the same time - so it needn't be just a weekend treat either. In fact, all you need to do is poach the eggs and toast the bread while everything else is happily cooking in the oven. Preheat the oven to 190°C/375°F/gas mark 6. Rub a little olive oil over a baking tray. Put the bacon rashers and tomato halves onto the baking tray and roast for 10 minutes. Take out of the oven, turn the bacon over and add the mushrooms. Roast for another 10 minutes
2Meanwhile, poach the eggs. Keep an eye on the eggs and when the egg white has set, after about 4 minutes, the eggs should be ready
3Toast the bread and spread with a tiny scraping of butter. Serve the eggs with the bacon, tomatoes, mushrooms and toast.
Roast your bacon, tomatoes and mushrooms in the oven instead of frying to help cut down on the fat. This is also an easier way to cook breakfast and means less washing up as there is no need for several pans to be on the hob at the same time - so it needn't be just a weekend treat either. In fact, all you need to do is poach the eggs and toast the bread while everything else is happily cooking in the oven.