One-pan fry-up recipe
All you need on the side is brown sauce or ketchup and good-size chunks of crusty bread and butter to mop up the juices. A good-size, large cast-iron or coated non-stick pan will make serving and sliding out each portion much easier.
Cutting the sausages in half lengthways cuts down the cooking time considerably, meaning that, yes, this truly is a one-pan fry-up, serving two people, without the endless pots and pans that such a giant breakfast can sometimes require. If you felt like it, you could warm some beans in a pan to go alongside, but this is by no means imperative.
Ingredients
- 1 glug of olive, sunflower or vegetable oil, for frying
- 2 sausages, halved lengthways
- 6 button mushrooms, quartered or thickly sliced
- 4 smoked or unsmoked, streaky or back bacon rashers
- 2 ripe tomatoes, halved and seasoned well
- 2 large free-range eggs
- 1 pinch each of salt and black pepper
- 1 glug of olive, sunflower or vegetable oil, for frying
- 2 sausages, halved lengthways
- 6 button mushrooms, quartered or thickly sliced
- 4 smoked or unsmoked, streaky or back bacon rashers
- 2 ripe tomatoes, halved and seasoned well
- 2 large free-range eggs
- 1 pinch each of salt and black pepper
- 1 glug of olive, sunflower or vegetable oil, for frying
- 2 sausages, halved lengthways
- 6 button mushrooms, quartered or thickly sliced
- 4 smoked or unsmoked, streaky or back bacon rashers
- 2 ripe tomatoes, halved and seasoned well
- 2 large free-range eggs
- 1 pinch each of salt and black pepper
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Heat a frying pan over a high heat and get it really hot while you assemble the ingredients.
- Add a spot of oil to the pan and place the sausages in the pan, cut-side down. Cook until browned, then flip them over and cook the other side – depending on size, about 2 minutes on each side should do. Tip them out onto a plate.
- Add a spot more oil to the pan and add the mushrooms. Cook for about 5 minutes, until the liquid has evaporated and the mushrooms are cooked through. Season with salt and pepper as they cook.
- Put the mushrooms to one side with the sausages, wipe out the pan with a bit of kitchen paper (if you have some; not to worry if you don’t), then lay the bacon and halved tomatoes, cut-side down, in the pan. Cook for a few minutes, until the bacon is crisp and golden, flipping it over midway through the cooking time. You don’t need to flip the tomato – you want just the one side to take on a bit of colour.
- Return the cooked sausages to the pan and distribute evenly.
- Make 2 pockets for the eggs among the ingredients and turn the heat down to moderate–low. Crack an egg into each pocket. Season the eggs with a pinch of salt and a good grind of black pepper and cook to your liking – anywhere from 2–5 minutes.
- Remove from the heat, slide each portion onto a plate, and serve with sliced crusty bread and butter and your favourite condiments.
This recipe is from Camper Van Cooking by Claire Thomson and Matt Williamson (Quadrille, £20). Photography: Sam Folan.
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