The unhurried weekend breakfast plate

Ingredients

• 4 large eggs
• 4 rashers good bacon
• 200 g cherry tomatoes, halved
• 100 g mushrooms, sliced
• 2 slices sourdough
• 1 tbsp olive oil
• Handful of spinach
• Butter, for the toast
• Salt and black pepper

Method

1. 01

   Heat a splash of olive oil in a large pan and cook the bacon over medium heat until crisp. Set aside on paper towel.

2. 02

   In the same pan, cook the mushrooms 4-5 minutes until golden, then push to one side.

3. 03

   Add the cherry tomatoes cut-side down and cook 2-3 minutes until blistered.

4. 04

   Wilt the spinach in the residual heat for a minute, season everything, and set aside.

5. 05

   Wipe the pan, melt a little butter and fry the eggs to your liking.

6. 06

   Toast the sourdough and butter it while warm.

7. 07

   Arrange everything on two plates and serve immediately with the toast.