Midnight pan-cooked breakfast

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higher-welfare smoked or unsmoked bacon
ripe tomatoes
higher-welfare sausages
large free-range eggs
olive oil
crusty bread , preferably sourdough

How to:

First of all, get the biggest non-stick pan available, and preheat it on a high heat while you gather your ingredients. Obviously you wouldn’t be organised at this point so it’s a matter of using what you’ve got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs.
By the time you have got these together the pan will be hot, so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place in the pan at one side.
On the other side of the pan, put a tiny lug of oil and place a pile of mushrooms over it which you can rip up or leave whole.
Shake the pan about a bit to coat the mushrooms and season with some sea salt and black pepper. Push to one side, then lay some slices of bacon and halved tomatoes in the pan.
Cook for a couple more minutes until the bacon is crisp and golden. Shake the pan and turn the bacon over. Now is the time to put a round of toast into the toaster.
At this stage you should respect the rustic and authentic look and shuffle everything about so that it’s all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausages, bacon, tomatoes and mushrooms.
Turn the heat down a little and continue to cook for another minute before placing the pan under the grill and finishing the eggs to your liking.
Using a non-stick pan I’ve always found the removal of this dish to the plate extremely easy – it will resemble a frisbee and will slide on to your plate with no trouble at all. Doesn’t that sound appetising? But honestly, it really is a gem.


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