I love the concept behind Justine Pattison’s One-Pan Cooked Breakfast. A traditional ‘fry-up’, made healthier by cooking the ingredients in the oven, for less than a quid per portion with minimal washing up.
But in reality this recipe is a bit of a faff to make, and I nearly made Will late for school and me late for work by not reading the cooking method properly. When I put food in the oven I don’t want to worry about it until it’s ready to bring out. However, my patience was tested with this meal because it involves about 5 different stages – stir this, turn that, do the hokey cokey and you turn around….
Maybe I’m being pedantic (said no one to me, ever) but I prefer Scrambled Egg with Bacon and Mushrooms or Pan-fried Bacon with Poached Egg and Balsamic Tomatoes for speed and simplicity.
Recipe: One-pan Cooked Breakfast
Calories: 293 per serving
Book: Justine Pattison: Without the Calories – easy one pot
Prep time: Approx 5 mins
Cooking time: Approx 18 mins
- Oil for spraying or brushing
- 2 reduced fat sausages (10% fat or less)
- 1 large beef tomato or slicing tomato (halved)
- 10g butter (cut into small pieces)
- 2 large eggs
- 2 smoked back bacon rashers (trimmed of visible fat)
- Fresh watercress (to serve)
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £0.87
Preheat the oven to 200 degrees C / Fan 180 degrees C / Gas 6. Spray a non-stick baking tray with oil. Place the sausages and a small ovenproof pie dish on the tray (it will need to hold about 300ml) and bake for 5 minutes.
Take the tray out of the oven, turn the sausages over and add the tomato halves, cut side up, to the tray. Season with salt and pepper.
Put the butter in the warmed pie dish and break the eggs into the dish. Add a pinch of salt and whisk together with a small metal whisk. If you don’t have a small metal whisk, beat the eggs in a separate bowl then add to the dish. Cover the dish with foil and return the tray to the oven for a further 5 minutes.
Take the tray out of the oven, turn the sausages and add the bacon. Stir the eggs with a fork then cover with foil again. Return to the oven for a further 5 minutes.
Take the tray out of the oven, turn the sausages and bacon, stir the eggs and return to the oven for a final 3 minutes or until the sausages are cooked and the eggs are scrambled to taste. Remember that the eggs will continue to cook in the heat of the dish.
Divide the scrambled eggs between two warmed plates. Add a sausage, tomato and rasher of bacon to each plate plus a few watercress sprigs. Serve immediately.