The Great British Fry-up started to get a bad name when fat was demonised back in the 1950s. However, there really is no evidence that high-fat foods lead to heart disease and weight gain. In fact, they fill you up faster (so you’ll eat less) and for longer than high-carb foods so forget the toast and the hash browns and you can enjoy this guiltless pleasure.
480 CALORIES | 36G FAT | 11G SATURATES | 3G CARBS | 3G SUGAR | 2.7G SALT | 35G PROTEIN | 1.5G FIBRE
SERVES 4
1½ tablespoons olive oil
12 small mushrooms, cleaned and quartered
3 plum tomatoes, halved
12 lean rashers back bacon, trimmed of fat
12 eggs (3 per person)
fresh cracked black pepper
4 sprigs of fresh parsley
1. Heat 1 tablespoon olive oil in a large non-stick frying pan and stir-fry the mushrooms for 2–3 minutes over a high heat. Lower the heat a little, add the tomatoes and cook for another 2–3 minutes, turning them halfway through, then transfer to a plate and keep warm.
2. Place the bacon in the same pan and fry over a medium heat for a minute or two on each side.
3. Meanwhile, spray another large non-stick frying pan with a little oil and, when hot, crack in each egg, being careful not to crowd the pan. Cover and leave for a few minutes, then check the white is cooked, lift out and transfer to a plate.
4. Serve everything together with a sprinkle of cracked pepper and fresh parsley for colour.
TIP
The best way to clean mushrooms is to wipe them with kitchen paper. This doesn’t add any moisture and yet still cleans them well.
