Name: Breakfast fry-up
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium roma (plum) tomatoes (300g), quartered; 2 tablespoon balsamic vinegar; cooking-oil spray; 300 gram (9½ ounces) button mushrooms, sliced thickly; 1/2 cup loosely packed fresh basil leaves; 1/4 cup coarsely chopped fresh flat-leaf parsley; 4 eggs; 200 gram (6½ ounces) shaved salt-reduced lean ham; 8 slice (360g) soy-linseed bread, toasted

Breakfast fry-up

Break your fast with this classic breakfast fry-up, complete with fried eggs, roasted tomatoes, crispy ham and herby mushrooms.

Ingredients

4 medium roma (plum) tomatoes (300g), quartered

2 tablespoon balsamic vinegar

cooking-oil spray

300 gram (9½ ounces) button mushrooms, sliced thickly

1/2 cup loosely packed fresh basil leaves

1/4 cup coarsely chopped fresh flat-leaf parsley

4 eggs

200 gram (6½ ounces) shaved salt-reduced lean ham

8 slice (360g) soy-linseed bread, toasted

Method

1.Preheat oven to 200°C/400°F.

2.Combine tomato and half the vinegar in medium shallow baking dish; spray lightly with cooking-oil spray. Roast about 20 minutes.

3.Meanwhile, cook mushrooms and remaining vinegar in medium oiled frying pan until tender; stir in herbs. Transfer to serving dishes; cover to keep warm.

4.Fry eggs in same cleaned heated oiled frying pan until cooked as you like. Remove eggs from pan. Heat ham in same pan. Serve eggs, ham, mushrooms and tomato with toast.

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Ingredients

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