Weekend Breakfast Jumble

eggs2My mum has always told me that I must eat breakfast; no excuses. Fact is that I don’t, particularly when I’m fasting. During the week, when I’m not fasting I have the same thing every day: 2 weetabix with plain yoghurt and banana. Varying the breakfasts we eat is something that I think few of us do, simply because we just can’t/don’t want to think about anything beyond a piece of toast at that time of the morning.

One of my bugbears is the ‘breakfast’ section of a cookery book, which mostly consists of smoothies, French toast and things to do with blueberries. Nobody consults a cookery book for breakfast recipes do they? I think they should stop doing those breakfast chapters. We don’t all live in the pages of a Sunday supplement, taking brisk early morning walks along the seashore cocooned in Boden scarves, before coming home to the broadsheets, a steaming pot of coffee and ‘something with blueberries’ for breakfast.

In light of the above then, it seems rather contradictory for me to be posting a breakfast recipe. But I must, because it’s tasty and, actually, you could have it as a quick lunch or supper too. Also, it takes about 5 minutes to make, and it makes a nice change at the weekend, when you might have a bit more time on your hands. My Dad used to make this when we were young, with hefty quantities of Worcestershire sauce. How much you add is entirely up to you…

For slimmers, this recipe is syn free on Slimming World. For non-slimmers or fair weather dieters, this would work perfectly with a hot buttered slice of thickly cut sourdough toast, the breakfast jumble piled on top, and a soft poached egg on top of that, so that when you cut it, it oozes all over it.

Serves 2

Ingredients

  • 6 rashers smoked back bacon (fat removed) cut into postage stamp pieces
  • About 15 cherry tomatoes, halved
  • Sprig of thyme (optional)
  • 2 tsp Worcestershire sauce
  • Spray oil

Method

  1. Heat up a frying pan and spray with spray oil. Toss in the bacon with they sprig of thyme and dry-fry until cooked through
  2. Add the cherry tomatoes and cook until they are softened, but not completely falling apart – about 2 minutes
  3. Add the Worcestershire sauce and cook for a further 30 seconds

 

**If you have some mushrooms hanging about at the bottom of the fridge, these work particularly well – add them with the bacon at the beginning.

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