A cooked breakfast for less than 150 calories per serving? You better believe it thanks to Justine Pattison’s All-in-One Breakfast, which is conveniently cooked in the oven to save on the washing up afterwards!
The concept of this recipe is great, but getting the execution right can be faffy when it comes to prising the egg from the baking tray. Low-calorie cooking spray by definition might save calories compared to using oil, but I still find it irritatingly inadequate at preventing ingredients from sticking. One tip Justine advises is to use really fresh eggs as they won’t spread so far across the pan when broken.
I couldn’t be arsed buying cherry tomatoes on the vine, so just used some spare tomatoes I had in the fridge. If you like the concept of this recipe, check out one-pan cooked breakfast (also from Justine). Or if you prefer cooking on the hob, have a bash at scrambled egg with bacon and mushrooms or pan-fried bacon with poached egg and balsamic tomatoes.
Recipe: All-in-one breakfast
Calories: 148 per serving
Book: Justine Pattison: Without the Calories – comfort food
Prep time: Approx 5 mins
Cooking time: Approx 12 mins
- Oil for spraying or brushing
- 4 smoked back bacon rashers
- 2 large portobello or field mushrooms (stalks trimmed)
- 150g cherry tomatoes on the vine
- 2 eggs
- Flaked seal salt
- Ground black pepper
Cost per portion: Approx £1.95
Preheat the oven to 220 degrees C / Fan 200 degrees C / Gas 7. Spray or brush a large baking tray with oil.
Trim any visible fat from the bacon with a pair of kitchen scissors and place the bacon on the tray along with the mushrooms, stalk-side up. Bake for 5 minutes.
Add the cherry tomatoes and crack the eggs directly onto the tray, season with salt and plenty of pepper. Bake for another 5-7 minutes or until the egg yolks are hot but not completely set. Tip away the juice from the mushrooms and divide everything between two plates to serve.