Name: English breakfast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 mini roma tomatoes, halved lengthways; 1 tablespoon basil leaves, olive oil; 1 tablespoon chopped; 10 gram butter; 8 rindless thin rashers bacon; 12, trimmed chipolata sausages, 8 button mushrooms; 4 poached eggs; 8 slices thick toast

Ingredients

8 mini roma tomatoes, halved lengthways

1 tablespoon basil leaves, olive oil

1 tablespoon chopped

10 gram butter

8 rindless thin rashers bacon

12, trimmed chipolata sausages, 8 button mushrooms

4 poached eggs

8 slices thick toast

Method

1.Preheat oven to moderate, 180°C.

2.Place tomatoes on an oven tray. Drizzle with oil and season to taste.

3.Bake 8-10 minutes, until tomatoes begin to soften. Sprinkle with basil.

4.Meanwhile, melt butter in a large frying pan on high. Add bacon and sausages. Cook 4-5 minutes, turning until bacon is crisp and sausages are brown.

5.Transfer to a baking paper-lined tray. Place in oven with tomatoes to keep warm (this will allow the sausages to finish cooking).

6.Add mushrooms to same pan and cook 4-5 minutes, turning until tender.

7.Serve poached egg on toast with bacon, sausage, tomato and mushrooms.

Poach eggs by carefully breaking an egg into a frying pan of gently simmering water with a splash of vinegar (this aids setting of the egg-white). Continue simmering around 1 minute, until the egg is cooked to your liking.
Note

Women's Weekly Food