My perfect brunch

This is my perfect lazy Saturday (or Sunday!) brunch. 

Lightly toasted bread smeared with butter.  Crisp salty bacon.  Sweet cherry tomatoes.  Deep earthy mushrooms.  And golden yolked eggs.  Oh, and a big mug of hot chocolate.

How to create my perfect brunch

For me, creating the perfect brunch is about excellent ingredients and careful planning of how and when you cook each item.

Firstly, turn you oven onto a low heat and pop in two plates to warm.

In one, large cast iron frying pan I start off the bacon first.  Meanwhile, I chopped my mushrooms and cut the cherry tomatoes in half. 

Once the bacon starts to crisp, I add the mushrooms and let them start to cook.  When the bacon is to cooked to your taste, remove and place in the oven.

Move the mushrooms to one side of the pan, drizzle a little olive oil onto the other side of the pan and add the cherry tomatoes – they should sizzle and spit.  Season both the mushrooms and cherry tomatoes with salt and pepper.

Heat another smaller frying pan and add some oil – this will be your egg pan.  As you crack in your eggs and start to fry them, instruct your boyfriend to pop some bread into the toast.

Just before your eggs are ready, remove the warmed plates and bacon from the oven.  Butter your toast, divide the bacon between your plates, slide the fried eggs onto the toast, and spoon over some mushrooms and tomatoes.

Eat!

My ingredients:

• Polish Black Bread from Barbakan Deli in Manchester
• Back Bacon from Sue at Little Heath Farm
• Organic Eggs from Abbey Leys Farm
• Goats Butter
• Vine Cherry Tomatoes
• Chestnut Mushrooms

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