Grilled pesto tomatoes on toast
It’s colourful, full of flavour and low in fat – it could be the perfect quick snack
One-pan English breakfast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 good-quality pork chipolatas
- 4 rashers smoked back bacon
- 140g button mushroom
- 6 eggsbeaten
- 8 cherry tomatoeshalved
- handful grated cheese(optional)
- 1 tbsp snipped chives
Nutrition: per serving
- kcal349
- fat26g
- saturates8g
- carbs4g
- sugars2g
- fibre1g
- protein25g
- salt2.27g
Method
step 1
Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
step 2
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.
