Serves : 4
Total time : 20 mins
Skill level : Easy peasy
Costs: Cheap as chips
Enjoy a hearty full English breakfast without worrying about your waistline.
Olive oil, to brush and drizzle
4 portabello mushrooms, cleaned
300g vine-ripened cherry tomatoes
Sea salt and black pepper
16 rashers of smoked back bacon
8 large eggs
Dash of white wine vinegar
8 slices of rye bread, toasted
1.Preheat the grill to the highest setting. Half-fill a wide, shallow pan with water and bring to a simmer. Line a large (or two small) baking sheet(s) with foil, then brush over with a little olive oil.
2.Trim the mushrooms, removing their stalks, then lay, cap side down, on the baking sheet. Place the vine tomatoes alongside. Drizzle over a little olive oil and sprinkle with a pinch each of salt and pepper. Lay the bacon rashers in a single layer on the baking sheet (the second one if using two). Place under the grill for 5 minutes until the mushrooms are tender and the bacon is golden brown around the edges.
3.To poach the eggs, break each one into a cup or ramekin. Add a dash of vinegar to the pan of simmering water. Whisk the water in a circular motion to create a whirlpool effect. Gently slide the eggs into the centre of the whirlpool, one at a time, then reduce the heat to a low simmer. Poach for 1 1/2 minutes if the eggs were at room temperature, or 2 minutes if they were straight from the fridge. The whites will have set but the yolks should still be runny in the middle.
4.Divide the bacon, mushrooms, tomatoes and rye toasts between warm serving plates. Carefully lift out each poached egg with a slotted spoon, dab the bottom of the spoon with kitchen paper to absorb any excess water and slide onto a rye toast. Grind some pepper over the eggs and serve at once.