This is a breakfast worthy of the weekend. I love breakfast, it’s my favourite meal (after afternoon tea, of course) and, whilst I love my granola and smoothies and other speedy weekday breakfasts, it’s so nice to be able to be a bit more leisurely, get up later, and spend a little longer making a really great breakfast. However, this is still very simple and requires minimal work and washing up, because no one wants to spend all morning in the kitchen. If I could make it in a student kitchen in last night’s make up, you definitely can.
It’s basically a veggie full-English, but not nearly as greasy or unhealthy as the standard.
- 1 medium potato
- 1/2 red onion
- 1 large portobello mushroom
- 1 large tomato
- 2 eggs
- Extra-virgin olive oil
- Salt and pepper
- To serve: toast (I used rye) and 1/2 avocado, optional
- Preheat the oven to 200 degrees C (fan assisted – 220 without fan) and lightly grease a large oven dish. I only have a small one so it wasn’t as spread out as it could have been – the bigger the better.
- Chop the potato into small cubes, about 1 inch thick, and slice the onion. Put both into the baking dish and spread out as much as possible then drizzle with a tablespoon or two of olive oil and douse in salt and pepper, to taste. Bake for 15 minutes.
- Add the mushroom to the dish, add a light drizzle of oil, and return to the oven for another 5 minutes.
- Chop the tomato in half and add to the dish, topped with a teaspoon of oil. Create gaps between the veg in the dish and crack the eggs into them. Return to the oven for 8-10 minutes, until the eggs are cooked.
- Transfer to a large plate and serve with toast, avocado, and whatever else you feel like.