My weekly Donna Hay fix is ultra-easy this time. Breakfast time…a favorite for us, it doesn't even have to be in the mornings. I could eat breakfast food for dinner but we don’t (not lately), because what wine would I served with over-easy eggs? Andrea Immer says you can serve champagne with anything but that is not at all likely at our house. Champagne and eggs, that is.
This now, this is a breakfast my mother would have ready at 6:30 a.m before Dad left for work and I was herded off to school. She got up before us all and was clearly a morning person. There would be what is called the classic breakfast (which I present here) or French Toast. There was always coffee, tea and juice. (Coffee for Dad, tea for mom)
It doesn’t get any simpler than this folks………..The only modification was, I forgot to buy the mushrooms. I have written out the recipe as Donna does it though, mushrooms and all. It was still great - especially dining outdoors and watching the birds at the feeders.
Classic Big Breakfast
8 slices streaky bacon or smoked paprika
2 tablespoons vegetable oil
4 free-range eggs
toasted sourdough or rye bread, to serve
roasted mushrooms and tomatoes
4 field mushrooms, trimmed
250g cherry tomatoes
¼ cup (60ml) olive oil
sea salt and cracked black pepper
To make the roasted mushrooms and tomatoes, preheat oven to 200ºC (390ºF). Place the mushrooms and tomatoes in a baking dish, drizzle with oil and sprinkle with salt and pepper. Roast for 20–25 minutes or until mushrooms and tomatoes are soft. Set aside and keep warm.
Grill (broil) the bacon under a preheated hot grill until crispy. Keep warm. Heat the oil in a large non-stick frying pan over high heat. Crack the eggs into the pan and cook for 3–4 minutes or until the yolks are just set. Serve with the bread, bacon, mushrooms and tomatoes and sprinkle with thyme salt. Serves 4.
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