Scrambled eggs on toast is a wonderful veggie option for brunch, especially at the weekend. Here is my recipe for a quick, simple and satisfying breakfast that you can rustle up in no time.
Weekends are all about a lie-in and a decent brunch – if you ask me. Here’s a weekend breakfast classic which is quick, easy and not all that unhealthy. Fluffy scrambled eggs with herby mushrooms on granary toast. Mmmm. A splash of Tabasco Green Pepper Sauce at the end tastes great and helps if you have a hangover!
You’ll need a wok or a large frying pan for the scrambled eggs, and a little separate frying pan is perfect for the ‘shrooms.
This recipe serves 2, and takes about 10-15 minutes in total.
What you need:
5 free-range eggs
a dash of milk
a small handful of finely chopped, flat-leaf parsley (or you could use thyme or coriander – whatever you fancy)
a big handful of sliced chestnut mushrooms
a shallot, very finely sliced (optional)
1 clove of garlic, finely chopped
2 knobs of butter or spreadable Lurpak
a little bit of olive oil
4 slices of granary bread
salt and freshly ground black pepper for seasoning
What to do:
prep your work station – get the wok and frying pan ready on the hob, toast in the toaster (but don’t toast just yet) and get your plates and cutlery out ready.
crack your eggs into a bowl and beat lightly with a fork, adding the dash of milk and salt and pepper. Mix in half of the chopped parsley.
put one of the knobs of butter into small frying pan with the olive oil, and wait until it starts to foam. Then, add the sliced mushrooms and chopped shallots (if using). Leave them to fry gently, tossing every 30 seconds or so.
add the other knob of butter to the wok and again, wait until it starts to foam (a medium heat should do it), pour in the eggs and using a wooden spatula start to stir them immediately, continuing to stir until they start to come together.
pop the toast down in the toaster!
as the eggs cook – turn down the heat, but keep folding them over with the spatula.
check your mushrooms to make sure they are going nice and golden, and add the chopped garlic and the rest of the fresh parsley for the last 30 seconds or so.
by this point you should be ready to bring it all together, get your toast buttered and serve the scrambled eggs on one slice, then a generous pile of the mushrooms on the other.
season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!
Packed full of 100% plant-based, natural ingredients such as goji berries, chia seeds, cashew nuts and cacao I thought I would give them a go as part of my daily scoffing and snacking routine. Here’s how I got on…
I was sent the full range of 4 flavours;
Cashew, Chia & Pumpkin Seed Quinoa Bar
Goji & Cranberry Quinoa Bar
Cacao & Cashew Quinoa Bar
Cranberry & Cashew Oat Bar Enhanced with Sprouted Buckwheat
and I decided that the best way to try them was either as part of my breakfast, mid-morning or mid-afternoon snack game (which I must admit, is already pretty strong!)
As I commute to work for approximately 45 minutes in the car each morning, my breakfast needs to be quick, nutritious, tasty and easy. My favourites are porridge oats with either chia seeds and honey, goji berries and honey or linseeds and, you guessed it, honey. I just love the stuff! Another common breakfast I turn to (particularly if I’m in a rush, or literally need to eat on-the-go) is an oat protein shake with instant oats and a scoop of flavoured whey protein.
On the day I opt for an oat protein shake – I am always full up until lunch time as the early morning dose of protein really does help keep you fuller for longer. Teamed with the slow-release carbs from the oats, it is a match made in heaven if you need to power through your morning and not be distracted by the need to nibble. However, drinking your breakfast and not eating it can leave you feeling a little hard done by – so I substituted a few oats for a Perkier breakfast bar on the commute to work, and it worked a treat. I opted for the Cashew, Chia & Pumpkin Seed and Goji & Cranberry Quinoa Bars when doing this and they really balanced well. It was so nice to have something equally as good for me and that tasted fantastic. They also don’t leave you on a sugar high at all like many other breakfast bars do!
Next up was replacing my mid-afternoon snack. If you follow me on Instagram, you’ll know my usual suspects for my afternoon snack are grapes, almonds, sliced plum with almond butter, a rice cake with either almond butter or low fat hummus on top or a small avocado scooped straight out of its skin. Mmmm. Or, if I am totally disorganised and craving sugar – it’s a quick trip to the vending machine for a Twix or a Cadbury’s Snack Bar (you know, the shortbread biscuits ones? Yep. #guiltypleasure.
But these sugary snacks aren’t exactly sustainable. They perk you up momentarily but soon comes the sugar dump – not what I need on the long(ish) drive home so I try to stick to what will give me sustained energy. The Cacao & Cashew Quinoa Bar was my absolute favourite for an afternoon snack. The cacao satisfies the choco-craving whilst still being free of sugar and instead packed full of vitamins and antioxidants. The cashews give a perfect balance of crunch and nuttiness that afternoon snacking is made for! Win-win.
The Cranberry & Cashew Oat Bar with Sprouted buckwheat was also really delicious. All the bars seem to have a nice mix of texture, chew, crunch and natural sweetness that are balanced really well.
Although the Perkier bars were sent to me on a promotional basis, I would genuinely recommend them to anyone who is looking to enhance their breakfast or to slay their afternoon-snack game with something really satisfying, nutritional and enjoyable (without the hip-hugging calories of chocolate!)
You can buy Perkier bars from Sainsbury’s, ASDA, Tesco, Ocado, Amazon and Wholefoods Market stores nationwide. They start from 75p per bar or £1.90 for multi-packs so seem good value for money too!
It’s not a coincidence that I’m writing about brunch, again. I love brunch. It’s the ultimate weekend food. So when I got invited to try the brunch menu at Tomfoolery at 34, Alderley Edge, I just couldn’t resist.
Tomfoolery is a fairly new establishment and it’s safe to say it’s a unique little joint, located on Alderley Edge’s very popular London Road. It’s somehow seamlessly a bakery, café and burger restaurant all in one, which has been impressing its critics and customers since its launch in the summer.
It’s definitely got an eclectic style, which Bradley and I liked very much and felt instantly ‘at home’. It’s full of mismatched furniture, bright and colourful paintings on the walls and very retro wallpaper and lampshades. The theme is clearly focused on 80’s and 90’s film and game memorabilia – with miniature versions of Connect 4 and Hungry Hippos on the tables, which instantly take you back to your childhood in a way that really captures your imagination, and make you feel like a big kid again (not that we need any encouragement!)
We started by ordering coffees. It was 11am on a Saturday (Halloween to be precise) and we hadn’t yet ate or drank a morsel so coffee was in order. Bradley ordered his latte and I my cappuccino, both came served in big, cartoon-themed mugs placed on a vintage side-plate as a saucer and both with a homemade shortbread in the shape of a little cute ghost. A nice touch, we absolutely loved the coffee; strong as it should be but super smooth and the froth was silky and perfect. The biscuit was the bomb too.
We also tried a shake. As although it was brunch, it would be rude not to try one. And you get the vibe that ‘anything goes’ in this place so we ordered a Peanut Butter Oreo Shake to share. Oh, my God. It was delicious. Naughty – but very nice indeed.
So, impressed by the decor, mini-games, coffees and shakes – we were ready for what we came here for. The food. We browsed the menu, which had plenty to choose from, 2 pages of brunch delights, in fact and a nice little ‘toast’ section where you can build your own brunch by choosing the toast then a range of different toppings such as rarebit, home-made baked beans or smoked salmon.
Bradley, being the waffle-obsessed being that he is – went for the waffles with Maple Syrup. Except, this time – it wasn’t served with bacon. Tomfoolery’s version comes with fried chicken, and an egg – however you want it (he went for sunny-side up).
And me, being the avocado-obsessed being that I am – went for the smashed avocado, lime, pickled chilli and (poached) egg on a muffin. It was great to see such a healthy option on the menu, amongst others I must add.
Both dishes, overall, were lovely. Bradley did find the fried-chicken-instead-of-bacon a bit of a shock, but we had realised there was no bacon on the menu at all. This is because the guys at Tomfoolery at 34 don’t serve any pork in an effort at attract halal customers. I spoke to them about this to find out more, and they said they feel other meats are as good, if not better, for brunch therefore they don’t see pork as a necessity. It’s clear to see (especially from the eccentric theme of Tomfoolery) that they respect tradition but want to put their own spin and creativity on things and encourage people discover something new as a result… And that we did!
The waffles were delicious, as was the fried chicken, which was crispy, very well-seasoned and very juicy. We were not convinced that the egg went that well with the dish – but it was perfectly cooked as you can see from the picture, the yolk was so runny and the edges were a little crisp, just how we like them. It’s safe to say though, that Bradley is a bacon-maple-syrup kind of guy, as you can see from my last post!
My smashed avocado on an English muffin was lovely – the avocado was fresh and I really liked the addition of pickled chillies. The poached egg was slightly over-cooked for my liking, and the texture of the muffin was quite heavy and dense, but overall the dish was tasty and I enjoyed it.
I feel bad pointing out the negativities here, as the guys at Tomfoolery clearly do know how to cook. Their other reviews have been raving. I just think the brunch menu could be tweaked slightly to suit all tastes, and that a few things need perfecting to make the overall experience one to totally rave about.
As we ventured downstairs after brunch, we couldn’t help but have a nosy at the incredible looking cake counter. They had all sorts on offer from giant home-made cakes with loads of wonderful flavour combinations and some epic looking cookies too (the white choc chip and M&Ms ones really caught my eye!) We opted for a slice of the rather seasonal 4 tier pumpkin and carrot cake with honeycomb cream – and it really was delicious. So moist and absolutely packed full of flavour!
It is genuinely impressive that everything is handmade in-house at Tomfoolery, and overall I must conclude it was really great to finally visit these guys, and I can’t wait to go back for a burger!
A couple of weeks ago, Bradley and I went on one of our road-trips to Bristol to visit close friends. It was a bit of a Glastonbury reunion and also an opportunity to see our friends’ really cool new house. It was a weekend of epic proportions; they were amazing hosts and we really did enjoy ourselves… probably a little bit too much judging by the enormity of the hangover that was to follow! But, hey, it was all worth it…
We arrived on the Friday evening, ready bright and early for Saturday’s antics. Our hosts, Becky & Craig, know how much we like cool and quirky places to eat, so they picked out somewhere to take us for brunch on the Saturday morning. We needed something tasty, hearty and filling to keep us going throughout the day… So we headed to No. 12 Easton.
A cool, down-to-earth little coffee house and Deli, situated in the Easton area of Bristol, not far from Stapleton Rd station. The place was busy when we arrived (always a good sign) and the girls on shift were quick to welcome us. They helped us find some seats (as there was 7 of us) outside in the, bright, sunny little courtyard.
We ordered a range of brunch/breakfast style dishes, and some of the guys opted for more ‘lunchtime’ options with sandwiches.
I opted for the sausage sandwich with mustard & red onion marmalade. If you follow me on Instagram, you will know I have an unadulterated obsession with sausages. The bread was incredible, soft but sturdy slabs of white, bouncy bread – perfect to fuel a day of drinking alcohol in the sunshine! The onion marmalade was sweet and sharp, and the mustard was wholegrain which gave it a lovely, savory kick. The sausages themselves were thin, sliced chipolatas, but very meaty indeed. Delicious.
Brad opted for the waffles and bacon with maple syrup, of course! He tells me it tasted as good as it looked (amazing), even though the table was wobbly and he dropped it on the floor, quickly preceded by him picking it up and devouring the whole thing anyway… strictly adhering to the 3 second rule… of course.
Becky and Craig went all out for the sandwich option and both got the house smoked chicken and gammon sandwich with Pitt Cue sauce and pickles. It looked lush.
The cakes on offer also looked absolutely divine. We had a big slab of shortbread and it tasted amazing – chunky, sweet and buttery. It crumbled perfectly then just melted in your mouth as you washed it down with a cup of their delicious coffee, which they source from Extract Coffee and Round Hill Roastery. I don’t know much about coffee – but compared to the usual Starkbucks or Costa, this stuff had such an epic depth of flavour somehow and really gave you a nice little wake-up buzz from the caffeine.
Overall this place was great for breakfast, brunch, lunch, coffee or cakes. If you’re in the area I would highly recommend!
Morning Campers! Boy have I got a treat for you today. For this month’s guest post I have teamed up with Ste Holmes – the man behind HUSSS Sandwich Co. in Liverpool.
Ste makes AWESOME sandwiches, served from a food truck on Myrtle Street, Liverpool. And his story is genuinely really cool. After graduating from University in 2008, he went on his travels around South East Asia. Being a true food lover, he was blown away at every meal-time by the amazing flavours they use in this part of the world. From the rich and complex noodle soups of Vietnam, to the spicy, fresh salads of Thailand, he was hooked on the delicious variety of flavour combinations.
When Ste returned home to the UK he put his degree on the back-burner and began researching the various cuisines of South East Asia. After studying hundreds of recipes, he realised almost all of the meals he had been enjoying contain the five flavours: HOT, UMAMI, SOUR, SALTY & SWEET – and so ‘HUSSS’ Sandwich Co. was born.
When these five flavours are used together, they compliment each other and create the most amazing taste sensation. Over the past couple of years, the HUSSS Sarnie team have worked together using combinations of the five flavours to develop a unique range of HUSSS Sandwiches. In short – they are using South East Asian culinary principles to liven up your lunchtime! And I am so in love with this concept!
In true guest post style, I have an exclusive recipe for you to try, and some words below from the man himself. If you give this a go at home, we would love to hear how you got on, and see your grilled cheese creations, so use the hashtag #baconjamgrilled if you do and we will retweet our favourites!
The question we get asked most when this is on our menu is ‘What is bacon jam?’ Short answer, jam made of bacon. Long answer, smoked and unsmoked streaky bacon with bourbon, maple syrup and spices. What’s not to love?
You need to make the jam at least a couple of days in advance to let the flavours marry, but other than that it’s plain sailing. This recipe makes enough to make four bacon-filled grilled sarnies, with enough left over to slather on burgers, hot dogs and cereal (if you’re a gamer).
Chipotle chilli powder is ground smoked Jalapeno. It adds layers of depth to the jam. If you can’t find it, substitute Cayenne, but please find it. Phone me, I’ll send you some. Cumin adds a lovely earthy flavour, and the Bacon, well, it’s Bacon.
What you need:
2 tbsp neutral oil, vegetable or peanut are ideal
150g finely diced onion
150g finely diced shallot
3 large cloves garlic, diced
600g streaky bacon – mixture of smoked and unsmoked, diced
1 tsp chipotle chilli powder
½ tsp ground cumin
½ tsp ground mustard
125ml bourbon whiskey
65ml maple syrup, pure maple, a little goes a long way and the mixed stuff is nasty
80ml cup balsamic vinegar
80g brown sugar
What to do:
Heat a heavy based pan (Le Creseut is a winner here) over medium heat. Add 1 tsbp oil, then the onions and shallots. Cook for about ten minutes until they are soft and translucent (be careful not to burn them as that will make the jam taste acrid). Once softened, add the garlic and cook for two minutes more. Remove the onion mix to a bowl.
Add the remaining tbsp of oil to the pan, followed by the chopped bacon. Cook out for 30 minutes, stirring frequently until crispy. Cook in batches if you’re pan is a tiddler.
Return onions to pan, along with the spices. Cook for one minute. Add the whiskey, maple syrup and balsamic vinegar and bring to the boil. Add the sugar and once amalgamated (massive word) turn the heat down. Cook for a further 15 minutes until the mixture has reduced and become jammy. Stir frequently.
Use a stick blender or transfer to a food processor and blend to a coarse consistency. You want some texture; you don’t want a smooth puree.
Mozzarella is THE perfect cheese for grilled cheese. It melts amazing and goes stringy and gooey. On the downside, it’s a pretty neutral cheese. So an extra mature cheddar is the perfect bed partner. We’ve tried all sorts of posh breads for grilled cheese. Sourdough, rye, ciabatta, you name it. But simple sliced white gets our vote. You need a thinnish bread so the cheese can melt and its innards can become volcanic. Warburtons Danish loaf is our go to. It’s not very artisan but it really does the job.
What you need:
8 tbsp bacon jam
4 slices mozzarella (sliced, not fresh)
4 slices extra mature cheddar
8 slices white bread (we use Danish bread, found in most supermarket bread aisles)
Butter, at room temperature
What to do:
Lay four slices of sliced white on a chopping board. Top each piece of bread with a slice of mozzarella, followed by two tbsp of bacon jam. Use a palette knife (or normal knife if you don’t have one) to spread the jam all over the cheese, making sure to reach every corner evenly. Top with a layer of cheddar and another piece of bread.
Heat a frying pan, or ideally two (or four if you want to serve them all at once and you’re felling switched on) over a medium heat. Use a palette knife to nail the top slice of bread in butter, making sure to cover every corner.
Place a sandwich buttered side down in the frying pan and coat the naked side of bread in butter. Get a saucepan lid or weight and push down on the sandwich. This will make sure that all of its surface area is being grilled. Don’t touch it. I know you want to, but don’t. It’s the Maillard Reaction (Wikipedia it). You want it to get nice and brown but definitely not burnt. Listen to it. When you hear it toasting away nicely flip the sandwich and repeat with the other side. If it’s beige you’re premature. If it’s burnt blame me and start again. We do about a two minutes-two and half minutes per side over a medium heat with a saucepan lid pressed down on the sarnie.
Once both sides are golden flip it out onto a chopping board and slice on the diagonal. The mozzarella should be stringy, the bacon jam scorching, and the bread lovely and crispy.
Hot (Chipotle), Umami (Cheese), Sour (Balsamic Vinegar), Salty (Bacon), Sweet (Maple Syrup). HUSSS. Dig in.
And if that wasn’t enough to get your tastebuds tingling, here are some more images of Ste’s other mouth-watering creations:
Creamy Baked Eggs with Bacon, Buttered Toast & Tabasco
When I was recently asked by Tabasco UK to take part in their #BestoftheBrunch challenge, I was really excited. How could I refuse?! Everyone who knows me KNOWS I love hot sauce, especially Tabasco Habanero, so I really couldn’t wait to get stuck in.
For the first of my #BestoftheBrunch recipes, I decided to go for something a bit different. It’s not like me to choose a creamy eggs recipe (as I would usually have eggs with tomatoes for brunch), but I was keen to try this, and wanted to offset the creaminess with lashings of Tabasco Hot Sauce 🙂 who wouldn’t?!
The recipe is inspired by Rachel Khoo’s ‘Eggs in Pots’ from her show The Little Paris Kitchen, I have however pimped it up and used this as a great opportunity to try each of the 4 separate flavours; Tabasco Original Pepper Sauce (hot), Tabasco Green Pepper Sauce (mild), Tabasco Chipotle Pepper Sauce (mild, with a slight kick – smokey BBQ flavour) and Tabasco Habanero Pepper Sauce (really hot!)
This recipe takes about 30 mins in total and serves 2 people.
What you need:
4 rashers thick-cut smoked back bacon
150g crème fraîche
salt and freshly ground black pepper
4 free-range eggs
What to do:
Preheat the oven to 180C/350F/Gas 4.
Grill the smoked bacon to your liking (I don’t need to tell you how to do this!)
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a tablespoon of crème fraîche in the bottom of a ramekin, followed by some chopped coriander and a generous splash of Tabasco sauce of your choice (don’t be shy).
Crack an egg on top, add another dollop of crème fraîche and sprinkle with a pinch of salt, pepper, nutmeg and a final few drops of Tabasco.
Repeat the above with three more ramekins (I swapped the Tabasco sauce used each time).
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 minutes or until the egg yolks are set to your liking.
Serve with lashings of heavily buttered wholemeal toast (for dipping!) and the grilled bacon on the side…
Of the four sauces, my personal favourite this time was the Chipotle (it’s so rich and smoky – it worked really well with the warming nutmeg and creamy crème fraîche.)
Which sauce do you prefer, and why? Do you have any #BestoftheBrunch recipes you want to share? Feel free to get in touch by commenting below, or send an email to: email@example.com
As you may have noticed from some of my previous recipes and social media posts, I am rather a fan of a good old sausage. Sausages are so versatile, tasty, quick and easy – if you’re a meat lover you’d be daft not to have a constant stash of good-quality sausages in the fridge. And these ones are awesome.
I was lucky enough to get my hands on some of Grandad’s Sausages as part of celebrating British Sausage Week, which was earlier this month 3-9 November. I got the chance to meet up with Matthew Woodward and his business partner Michael – we met in Chorlton; it was pouring down with rain and it turned into a sort of ‘drive-by’ pick up, which was very funny and felt a bit like we were doing something dodgy. But we weren’t, honestly, just casually picking up sausages… 😉
Both Matthew and Michael are really nice blokes. I will certainly be ordering more of their sausages in the future, and my own Grandad has already told me he wants some next year for his famous Summer family BBQ’s! Their sausages come in a range of different succulent flavours (the ones bold & italic were included in my sample):
Traditional British Pork
Pork & Welsh Leek
Pork & Somerset Apple
Pork & Crushed Garlic
Pork & Fiery Chilli
Pork & Bury Black Pudding
Pork & Cranberry
Breakfast with Grandad’s Sausages:
First off had to be a traditional full-English breakfast/brunch. I just grilled them (hardly any fat came out) and served with plum tomatoes, fried egg ‘sunny side up’, black pudding & buttered toast. I had the Cumberland & Lincolnshire, and Bradley (boyfriend/partner in crime) had the Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more morish. No need for bacon as well when the sausages are super tasty.
Posh-dogs with Grandad’s Sausages:
Next up was my take on ‘posh-dogs,’ where I used Pork & Fiery Chilli, Pork & Somerset Apple and Pork & Welsh Leek. I warmed a poppy seeded baguette in the oven at 150 degree for about 5 minutes, grilled the sausages in a griddle pan on a medium heat for about 20 minutes, turning regularly until cooked-through and crispy on the outside. I served them with a little rocket and plum tomato salad, some fried shallots, English mustard and a little ketchup. All of the sausages tasted brilliant, all with seasoning subtle yet distinct enough to be able to really appreciate the different flavours.
Being a chilli lover, my favourite was the Fiery Chilli of course. Just the right amount of chilli for a nice little kick. So, so good as a ‘posh-dog’. I urge you to try it!
You all know the feeling. Slight nausea, banging headache, utter dehydration and, on some occasions, it even feels like every muscle in your body aches. Yes, it’s the dreaded hangover.
This recipe is my adaptation of Milton Crawford’s ‘Shakshuka’, from his brilliant ‘THE HUNGOVER COOKBOOK’, which my wonderful friend Rachel Ferguson bought for me one year for my birthday (go buy it, it’s amazing: http://www.miltoncrawford.com/).
Many of my hangovers start with an almost urgent requirement for paracetamol and a glass of cold water, followed by an extended period in bed waiting for the water and pain-killers to take effect. Then, once in a more ‘normal’ state, the next quest is for FOOD. During a hangover, the need for food is usually more pressing compared to the need for food on a usual day, especially as perhaps you may have skipped dinner the night before (after all, ‘eating is cheating’). Therefore, something relatively easy, tasty, filling and nutritious is needed, which will give you the kick-start you need to this rather grim day.
If you’re planning a big night out, check you have all the ingredients ‘in’ first (as to avoid any unexpected, disorientated trips to Tesco in your ‘onesie’). This recipe takes about 30 mins from start to finish, and serves 2 starving people, or 4 hungry people.
What you need:
a good glug of olive oil
1/2 onion, diced
6 cherry tomatoes, chopped into small chunks
2 bay leaves
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp smoked hot paprika
1 tsp of crushed chilli flakes
1 400g tin chopped tomatoes
4 free-range eggs
2 white baguettes
4 thick slices of smoked back-bacon
a squeeze of tomato ketchup
small handful of flat-leaf parsley, to serve
What to do:
Switch the oven on to 180* / fan-assisted 160*.
Heat some of the oil in a small frying pan and gently fry the bacon on each side, until crisp and golden, set aside on some kitchen paper to absorb any excess fat.
In a larger frying pan, heat the oil on a medium heat and cook the onion until it has softened and turned slightly golden (about 5 minutes).
Add the bay leaves, cherry tomatoes and garlic and keep stirring for a further 1 minute.
Add the cumin, paprika, and crushed chilli, continue stirring for about another minute.
Stir in the tinned tomatoes and a generous squeeze of tomato ketchup, season with salt and pepper, leave to simmer on a low heat for about 6 minutes, stirring occasionally.
Place the baguettes on the middle shelf in the oven, to warm through.
When the sauce has thickened, make 4 small holes in the sauce using a spatula, and break an egg into each hole.
Then transfer the frying pan to a low-medium heated grill for 3-4 minutes, check them regularly – as the aim is for the egg yolks to stay runny.
Remove the baguettes from the oven, and slice diagonally on a chopping board, place the previously cooked bacon onto the board, ready to serve.
Once the eggs are ready, take the frying pan to the table to serve (on a heatproof mat or I use oven gloves). Garnish with salt, pepper and a generous sprinkle of the chopped parsley.
Each hungover guest should pile their plates with some bacon, at least one egg, a generous spoonful of the spiced tomato sauce, and have plenty of bread to mop it all up with.
Voilà, breakfast is served…. Happy hangovers, folks. xxx