Breakfast In A Pot (Breakfast & Brunch Recipes)

Member Name: i_am_joy

Product:	Breakfast & Brunch Recipes
Date:	06/11/08 (110 review reads)
Rating:

Advantages: Delicious, easy to make

Disadvantages: -----------

I thought I would share with you my recipe for Breakfast In A Pot which I have been making since my daughters were small, every who's eaten it really enjoys it and it's such an interesting variation on a cooked breakfast that you can swap the ingredients for different appetites.

I shan't give you weights or measurements as this recipe really does depend on the taste of the eaters so it's up to you to decide how much of each item you want to add.

WHAT YOU NEED

Lean back bacon, smoked or unsmoked it is completely up to you
Thin sausages, Richmond skinless thin sausages work best in this recipe I've found because of their strong flavour
Medium eggs
Thin bread, Danish bread works perfectly for this recipe but if you can't find it then medium sliced Warburtons works just as well if you roll it out a little with a rolling pin
Mushrooms, chopped
Fresh tomatoes, vine tomatoes are best because they are so flavoursome

WHAT YOU NEED TO DO

Pre-heat your oven to Gas Mark 4.

Grill the sausages until cooked through, but try to avoid making the outside go hard. Set aside and fry your mushrooms, adding a splash of Soy Sauce towards the end of cooking.

Cut the sausages into thin slices while grilling the bacon. Do not let your bacon cook completely, you still want it fairly floppy. You won't be using the fat so it doesn't matter if this is still white and horrible looking.

Remove the fat from the bacon and cut up into small strips of about 1cm by 1cm. You might want to use a clean pair of scissors for this as trying to cut it with a knife is a bit of a nightmare!

Cut the crusts off the bread and cut each slice into four pieces. Use these to line as many ramekins as there are people eating. Mix together the slices of sausages and fried mushrooms.

Add a spoonful of this mixture to the ramekins, levelling off so it's straight. You want the sausage and mushrooms to come roughly 1/3 of the way up the ramekin. Add a thin layer of your cooked bacon pieces.

Break the egg into the ramekin, if you can't get the whole egg in then ensure the yolk is there and just drip as much of the white in as possible. If using medium eggs then you should get most of the egg in there.

Skin the tomatoes and remove all of the pips and slimy bits. Chop very finely, you want tiny little cubes that you can literally sprinkle with your fingers. It's time consuming cutting the tomato flesh so small, but worth it in the end.

Add three or four bacon pieces to the top of the egg, try not to cover the yolk, but no matter if you do it just won't look as lovely after cooking. Sprinkle with a small amount of the finely chopped tomato, a little goes a long way so be quite sparing.

Pop all of the ramekins on a baking tray and bake on the top shelf for 15 minutes, until the exposed bread is starting to toast and the egg white has set. If not done after 15 minutes then check back every two minutes to ensure it does not overcook.

Once cooked serve in the ramekins with a dollop of brown sauce on the top.

Of course, if you want more tomato then you can add a couple of thin slices at the bottom of the ramekin before adding the sausages and mushrooms. And if you're particularly hungry just use the larger single serving gratin dishes and add an extra egg each, this way you'll be able to fit more of the other ingredients in too and it'll keep you going all day.

Summary: A delicious cooked breakfast with a twist.