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Photo of Big breakfast by WW

Big breakfast

8
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
2
Difficulty
Moderate
No need to step out to the cafe when you can have this big breakfast at home.

Ingredients

Tomato(es)

3 large, roma, halved

English spinach

330 g, (buy 1 bunch), trimmed

Olive oil

2 tsp

Mushrooms

200 g, (button), sliced

Worcestershire sauce

3 tsp

Shortcut bacon

4 slice(s), (4 x 25g slices)

Egg(s)

2 medium

Wholegrain bread

2 slice(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes cut-side up on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 30 minutes or until softened.
  2. Meanwhile, boil, steam or microwave spinach for 1–2 minutes or until wilted. Drain. Cover to keep warm.
  3. Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 2–3 minutes or until just tender. Add Worcestershire sauce and cook for 1 minute. Transfer to a plate. Cover to keep warm.
  4. Heat ½ teaspoon oil in same pan over high heat. Add bacon and cook, turning, for 3–4 minutes or until golden. Transfer to a plate. Cover to keep warm.
  5. Heat remaining oil in same pan over high heat. Fry eggs for 2–3 minutes or until cooked to your liking. Toast bread and serve with eggs, roasted tomato, wilted spinach and fried mushrooms and bacon.
  6. Toast bread and serve with eggs, roasted tomato, wilted spinach and fried mushrooms and bacon.

Notes

You don’t need to wash mushrooms, simply wipe the tops with damp paper towel and trim the stalks.

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