Years ago, I was watching a Jamie Oliver show – one of his very first ones from the era of his second published cookbook – and he was working all night in a friend’s restaurant, baking the bread for the next day. After putting in some long, hot hours, he started a one-pan fry-up. It reminded me of our very late dinners (or very early breakfasts) back in Abu Dhabi. As I mentioned way back in January, we often cooked a full English breakfast at the end of a night out. It is indeed a delight after a long night out, but they are equally tasty earlier in the evening as an alternative dinner. This week our Sunday Supper theme, hosted by Conni from The Foodie Army Wife is breakfast for dinner and I must admit, this one is my favorite. We often have breakfast for dinner and the rest of the family would like pancakes or waffles, and I mostly give in, but this would be my choice every time.
A genuine full English breakfast would also include black pudding, but my local grocery store was out of stock, and baked beans, which are not my favorite. If my elder daughter and/or husband were in residence, I would have had to add the Heinz baked beans. They have to be Heinz. Just so you know.
Also, I’ve made enough for two diners but, in this same pan, I’ve added bacon and sausages enough for four and still have room for four eggs. Double either the mushrooms or tomatoes (not both) and you’ll be fine.
Ingredients to serve two
2 medium tomatoes
4 medium brown mushrooms
2 rashers or slices back bacon
2 good quality English sausages
2 fresh eggs
Bread for toast, and butter, if desired.
Cut off the stem end of your tomatoes and then cut them in half through the middle, so you see a cross section of the tomato. Clean your mushrooms and trim the hard stems.
Add your bacon and sausage to a large non-stick skillet. Cook until the bacon and sausage are both browned.
Drizzle in a little olive oil if the bacon and sausage haven't given off any grease and add in the halved tomatoes, cut side down, and mushrooms and cook until they are also browned and roasty looking. Then turn them over to brown the other side.
Arrange the bacon, sausage, tomato halves and mushrooms evenly around the pan and make spaces for frying your eggs.
Put your bread in the toaster, if serving.
Crack one egg at a time in a small bowl and gently add each to the pan.
Push the button down on the toaster. Cook your eggs until they are the doneness you desire. We like runny yellows, so this doesn’t take but a few minutes. Season the eggs with sea salt and pepper.
Remove the toast from the toaster and butter, if desired. Serve each person bacon, sausage, tomatoes, mushrooms, an egg and toast.
If you love breakfast for dinner like we do, you’ll want to have a look at all the other lovely Sunday Supper dishes this week. Breakfast for dinner is the best!
- Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
- Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
- Bacon ‘n Eggs Bread Pudding from gotta get baked
- Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
- Bacon and Egg Waffles from The Urban Mrs
- Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
- Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
- Baked Berry French Toast from Table For Seven
- Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
- Basic Vegan Waffles from Killer Bunnies, Inc
- Breakfast Bowls from Jane’s Adventures in Dinner
- Copycat Japanese McDonald’s from Ninja Baking
- Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
- Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
- Crustless Spinach Quiche from The Hand That Rocks The Ladle
- Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
- Denver Breakfast Ring from Curious Cuisiniere
- Dulce de Leche Stuffed French Toast from Basic N Delicious
- Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
- Florentine Benedict from Supper for a Steal
- French Toast Casserole with Sautéed Apples from The Foodie Army Wife
- Gluten Free Breakfast Pizza from Blueberries And Blessings
- Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
- Greek Frittata from Casa de Crews
- Homemade Lox from Growing Up Gabel
- Italian Turkey Meatballs (With a Secret) from What Smells So Good?
- Joe’s Special, the Original San Francisco Treat from Webicurean
- Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
- Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
- Oatmeal Ice Cream from Treats & Trinkets
- One Pan Full English Fry-up from Food Lust People Love
- Open Faced BTC Sandwich from Peanut Butter and Peppers
- Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
- Red Pepper and Egg Galette from Healthy. Delicious.
- Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
- Sausage breakfast casserole from My cute bride
- Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
- Sour Cherry Crisp from Pies and Plots
- Steak & Egg Bagel Sandwich from girlichef
- Steak and Egg Tostadas from The Girl In The Little Red Kitchen
- Tres Leches Pancakes from La Cocina de Leslie
- Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
- Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
- Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZWine Blog
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement.