This is my Breakfast Bake-up!
This recipe is most definitely one of the best breakfast dishes I have made, EVER. Honestly – I don’t know if I’ll be able to make anything to top this.
It takes all the ingredients of the good old fry-up, combines them in one dish, adds a few spices and bakes it until just right. And it truly is one of the best ways to start a Saturday. It has a little bit of a spicy kick to help wake you up, a sprinkling of parmesan for a cheesy bite and a soft egg yolk in the middle for that satisfying dunk of your toast.
So most Saturday mornings Ben and I have our usual favourite breakfast: poached eggs and beans on toast. We’ve been having the same weekend breakfast for years and most Saturdays it’s just what we need to start off our weekend on the right foot. However, a couple of weekends ago, after having a lazy morning watching James Martin’s “Saturday kitchen” and then “Home Comforts”, I was feeling inspired to create a more exciting breakfast dish. So after routing around in the cupboards and checking for breakfast ingredients in the fridge, I got to work creating the Breakfast Bake-up. Although at that point I wasn’t sure what I was making, but sometimes that’s the best way to create something amazing…..Okay, so mostly this is the quickest way to create something awful that I’ll tip straight into the bin, but this dish was the exception.
The base of the dish is onions and tinned tomatoes, with a bit of heat added from dried chillies and cayenne pepper. Smoked paprika and ground coriander add warmth and sweetness, which really enhances the flavour of the tomatoes. To turn this delicious sauce into a breakfast, bacon and mushrooms are added before cracking in an egg, sprinkling with parmesan and baking the whole thing in the oven – breakfast heaven!!
I made the Breakfast Bake-up a second time the following weekend to check cooking times and amounts of ingredients and it was just as good, if not slightly better.
So our usual poached eggs have been replaced and the Breakfast Bake-up is firmly on the list of favourites for those lazy Saturday mornings.
1 tbsp rapeseed oil
½ onion sliced
1 garlic clove finely chopped
3 average sized mushrooms halved and sliced
2 rashers unsmoked bacon cut into 2 cm pieces
1 tbsp tomato puree
1 tsp cayenne pepper
½ tsp ground coriander
½ tsp smoked paprika
Pinch crushed dried chillies
Salt and pepper
200g tinned chopped tomatoes
1 medium egg
20g freshly grated parmesan
2 slices of toast to serve
Pre-heat the oven to 180˚C, Fan.
Use a small frying pan to gently fry the onion and garlic in the rapeseed oil. Once onions begin to soften add the mushrooms and bacon and fry for a further minute. Next add the tomato puree, Cayenne pepper, coriander, smoked paprika, dried chillies and salt and pepper. Mix together well and fry for an additional minute to ensure all ingredients are well coated with the puree and spices. Add the tinned tomatoes and continue to heat until just boiling, then remove from the heat.
Warm up a small pie dish in a low oven or in the microwave. Pour the mushroom, bacon and tomato mix into the dish and using a dessert spoon make a small well in the centre. Carefully crack the egg into the well (tip – boil the egg in its shell for 1 minute prior to cracking to prevent the egg white from seeping into the tomato sauce. Crack into a ramekin first, if you are unsure about cracking straight into the sauce).
Dot the croutons around the edge of the dish then sprinkle the parmesan over the whole dish.
Place the pie dish onto a baking tray and bake in the oven for 10 minutes. In the meantime toast 2 slice of bread, butter and cut into soldiers for dipping.
Check the breakfast bake after 8-10 minutes by gently pressing on the top of the egg with the flat side of a knife to see how firm it is. The yolk should appear to be runny but the white cooked. At this point remove from the oven and place on a plate with the toast. Sprinkle over extra parmesan if desired. Then plunge the toast into the centre of the yolk and enjoy!!