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Light Traditional English Breakfast

Light Traditional English Breakfast Recipe


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


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.

Body Talk

A healthy version of the old favourite, so you need never go without on a Sunday morning, or on the that morning after. Full of protein and carbohydrate, this really will keep you going all day long.

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