Name: British-Style Breakfast with Bacon, Fried Egg, Portobello & Tomato
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 12 slices bacon; 6 eggs; 6 caps portobello mushrooms; 3 tomatoes; 6 slices whole grain bread; black pepper; extra virgin olive oil; parsley flakes; salt

British-Style Breakfast with Bacon, Fried Egg, Portobello & TomatoBritish-Style Breakfast with Bacon, Fried Egg, Portobello & Tomato — a 25-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

12 slices bacon

6 eggs

6 caps portobello mushrooms

3 tomatoes

6 slices whole grain bread

black pepper

extra virgin olive oil

parsley flakes

salt

Instructions

Preheat oven to broil on high and position rack under the broiler. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry mushrooms; remove stems and carefully scrape out the gills. Divide between baking sheets.

Wash, dry, and cut tomatoes in half crosswise; add to the baking sheets with the mushrooms, arranging the veggies on one half of the baking sheets in a single layer. Drizzle with oil and season with spices.

Arrange bacon on the other half of the baking sheets.

Working in batches, place baking sheets in the oven and broil, flipping veggies and bacon halfway through, until veggies are tender and bacon is crisp, 6-8 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but yolks are still runny, about 4 minutes. Remove from heat, then season with salt and pepper.

While the eggs are cooking, toast bread if desired and cut in half.

To serve, divide mushrooms, tomatoes, bacon, eggs, and bread between plates. Enjoy!

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