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Midnight pan-cooked Breakfast
Nb persons: 1
| 2 | Bacon, rashers, smoked or unsmoked |
| 2 | Sausages, sliced in two and patted out |
| 50g | Mushrooms, sliced |
| 2 | eggs |
| 2 | tomatoes, halved |
| oil, Olive oil | |
| bread, toasted |
Preheat a large non-stick pan to a high heat while you gather your ingredients. Slice the sausages lengthways and pat them out flat so they cook quickly. Place into the pan at one side. On the other side put a tiny lug of oil and place a pile of mushrooms over it. Shake the pan about to coat the mushrooms and season with salt and pepper. Push to one side and then lay some slices of bacon and halved tomatoes in the pan. Cook for a couple more minutes until the bacon is crisp and golden. Shake the pan and turn the bacon over. Now is the time to put a round of toast in the toaster.
At this stage you should respect the rustic and authentic look and shuffle everything about so that it's all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausages, bacon, tomatoes and mushrooms. Turn the heat down a little and continue to cook for another minute before placing the pan under the grill and finishing the eggs to your liking.
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