Why not make this yummy breakfast outside on your gas stove!
8 mini roma tomatoes - halved lengthways
1 tbsp olive oil
basil leaves
1 tablespoon butter
8 rindless thin rashers bacon
8 chipolata sausages
12 button mushrooms - trimmed
4 poached eggs - see tip
8 slices toast
Preheat oven to moderate, 180 ° C.
Place tomatoes on an oven tray.
Drizzle with oil and season to taste.
Bake 8 - 10 minutes until tomatoes begin to soften.
Sprinkle with basil.
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.
Transfer to a baking paper lined tray.
Place in oven with tomatoes to keep warm, this will allow the sausages to finish cooking.
Add mushrooms to same pan and cook 4 - 5 minutes, turning until tender.
Serve poached egg on toast with bacon, sausage, tomato and mushrooms.
For my lovely husband. Take off the tomatoes and replace with chips.
TOP TIP
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 likingSee More
