There’s something about bacon and eggs for breakfast that feels proper, as though it’s a real breakfast that’ll keep you going for the day. And it is an awesome breakfast, and it does keep you going for hours. But it gets a bad rap, mainly thanks to the traditional fried English breakfast which in days gone by would be dripping in grease and could be found mainly in Greasy Spoon cafes. This bacon breakfast bowl keeps the awesome and ditches the grease. Perfect :)
Once the bacon starts to brown (3-4 minutes), add the mushrooms and tomatoes and cook together until the tomatoes and mushrooms are soft
Once your eggs are poached to your liking, use a slotted spoon to take them out of the water and put on a plate, to one side. The eggs continue cooking in the water even after you’ve taken them off the heat, so they need to be out of the water
Back to your frying pan: At this point, the skin on the tomatoes will be very easy to peel off if it’s not wanted. Use a small pair of tongs to pinch the tomato skin and it will come off effortlessly
Season with salt and pepper and dish into bowls, adding a poached egg on top to each