If you enjoy a cooked English breakfast, you may be pleasantly surprised to discover that you can create this delicious healthy version! This recipe is suitable to have as breakfast on Step 3.
Method:
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Preheat the grill and arrange the tomato halves, cut-side up, and the turkey rashers on the grill pan. Season the tomatoes lightly with a little black pepper.
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Grill for 5 minutes, turning the turkey rashers over halfway through the cooking time. When everything is cooked, turn off the grill and keep warm.
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Meanwhile, lightly spray a non-stick frying pan with oil and place it over a medium heat. Add the mushrooms and cook on both sides, until golden brown. Remove and keep warm.
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Gently break the eggs into the non-stick pan and cook until the whites are set and the yolks are still soft.
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Divide between two warm serving plates, and then season, if wished, with black pepper and serve with tomato ketchup.
Variations
You can poach or scramble the eggs instead of frying them. For extra flavour, try adding a few snipped chives.
You can use a teaspoon of brown sauce or a dash of Worcestershire sauce instead of the tomato ketchup.
Tip
Vegetarians can enjoy this classic breakfast, too, if they substitute Quorn Bacon Style Slices for the turkey rashers.
Step it up…
You can enjoy this on Step 4 if you eat it with a medium slice wholemeal toast and a scraping of reduced fat spread.
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