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All-in-one-breckie


Nathaniel  Hawthorne wrote that, “Life indoors has fewer pleasanter prospects than a neatly arranged and well-provisioned breakfast table.”  I would not go so far as to say that my breakfast is a well-provisioned affair although it is neatly arranged and does vary from day to day. 

I alternate between a fried, scrambled, poached or boiled egg. Two slices of toast, with lashings of good quality butter, orange marmalade and two cups of tea being the standard accompaniments. The only digression to this invariable convention is when I am staying in hotels where a breakfast buffet is offered. Here I tend to do the full English and later suffer for my reckless avarice.

Personally am I not a big fan of brunches as I breakfast early, preferring that more hearty old-fashioned meal than eggs, bacon, tit-bits and champagne, called lunch. However, if you were ever thinking about inviting me for a brunch, despite my pernicketies, might I suggest you try this all-in-one-brekkie recipe by British food writer, Louise Pickford and author of the book, Brunch.

Preparation Time

Ten minutes

Cooking Time

 25 minutes

Ingredients (serves 6)

• 6 lamb, rosemary & garlic sausages
• 6 large portobello mushrooms, ends trimmed
• 2 tbs extra virgin olive oil
• 6 bacon rashers
• 6 ripe egg tomatoes, halved lengthways
• 6 eggs
• Toast, buttered, to serve

Method

1. Preheat oven to 200°C. Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and season with salt and pepper. Bake in oven, turning once, for 10 minutes. Add the bacon and tomato and bake for a further 10 minutes or until mushrooms and tomato are soft.
2. Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space. Bake for 4-5 minutes or until the eggs are cooked to your liking. Serve immediately with buttered toast, if desired.

 

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