A weekend obligation

Saturdays and Sundays are the only days that really offer me the opportunity to fully enjoy breakfast. During the week it's all about a quick cuppa, a crumpet and a piece of fruit on the way to the station. The tea usually goes cold, the crumpet becomes too dry and the fruit I tend to forget in my pocket for the whole day.

On a weekend however it's a different story. Get up late, put the kettle on, check the headlines, watch TV for bit, realise how hungry you are and then prepare something ridiculously tasty to start a day of fun and frolics (drinking).

My cooked breakfasts have evolved over the years but the basic ingredients have always remained the same. Weekends just wouldn't be the same without eggs & bacon but simply frying everything doesn't always give the best results. Poaching and grilling are just as easy and can turn your "morning" meal into something much more rewarding.

Serves 2:

2 Portobello mushrooms
2 ordinary tomatoes
2 tablespoons of white wine vinegar
2 eggs
4 rashers of streaky bacon (smoked)


First of all fill a medium pan with water, add the vinegar, a pinch of salt and bring to a simmer. Vinegar is simply used to assist the coagulation of the egg white.

Halve the toms and season, brush the mushrooms with olive oil and place all of these onto a baking tray. Slide under the grill (200 C) for eight minutes.

Meanwhile fry the streaky bacon in a pan until crisp, no need for oil as the bacon is fatty enough. Leave to drain on some kitchen towel and demand another cup of tea.

Turn the Portobello mushrooms over and place back under the grill for a few minutes more.

While the mushroom are getting their last blast you can crack on (pun unashamedly intended) with the eggs. Using a spoon stir the simmering water until you've created a gentle whirlpool, crack your eggs one at a time into this, you'll see how the movement of the water will help the white of the egg wrap around the yolk to give you the perfect poached egg. Cook for about 2-3 minutes. When ready drain on a slice of bread or kitchen towel. Job done.

To plate up pop a mushrooom on plate (no need to season, the rest of the ingredients will impart so much natural flavour), position 2 rashers of the crispy bacon on top (these should be crisp and curly from frying) followed by a poached egg. All you need now is a twist of pepper and the toms. I sometimes also add a smear of brown sauce around the mushroom.


Breakfast done, just make sure you have someone on tea duty....

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