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Light Traditional English Breakfast




Source of Recipe


the web


List of Ingredients




For two people

1 tablespoon olive oil
100g button mushrooms, halved
2 medium lambs kidneys, halved
4 rashers back bacon, rindless
2 medium plum tomatoes
white wine vinegar
2 large free range eggs
2 slices of wholemeal bread
sea salt and freshly ground black pepper

Recipe



Pre-heat the grill to medium high and heat half the oil in a non-stick frying pan and add the mushrooms. Cook for 4-5 minutes, cover and keep warm. Lightly season the kidneys, brush with a little oil and place them with the bacon under the grill. Grill the kidneys for three minutes on each side until brown on the outside and just pink in the middle. Cook the bacon until lightly browned, cover and keep warm.

Heat the remaining oil in a non-stick pan add the tomatoes and cook for two minutes turning once.

Bring a pan of salted water to the boil add a little vinegar, reduce it to a simmer and poach the eggs for about four minutes. While the eggs are poaching toast the bread. Lift the eggs from the pan with a slotted spoon, drain on kitchen paper and put an egg on each slice of toast on the serving plates.

Serve with the mushrooms, kidneys bacon and tomatoes arranged around the egg.