One Pan Breakfast

Start your day with this delicious one-pan meal, cooked on an open fire.

Serves 4

Olive oil

2 medium potatoes, cubed, skin on

1 onion, roughly chopped

2 garlic cloves, crushed

5 rashers of streaky or back bacon, roughly chopped

A handful of cherry tomatoes

About 10 mushrooms, roughly chopped

4 large eggs

White or brown toast, to serve

Sea salt and ground black pepper

Heat a little olive oil in a large non-stick frying pan. Add the potatoes, onion and garlic and fry over a medium heat for about 5 minutes. Add the bacon and continue to fry, stirring often, until the bacon is cooked and the potatoes are beginning to soften.

Add the tomatoes and mushrooms and simmer until the mushrooms are just soft and the tomato has been partially absorbed into the mixture. Add the thyme and season with salt and pepper, to taste.

With the back of a spoon, make 4 small hollows in the mixture. Carefully crack an egg into each hollow. Cover the pan with a lid and leave to cook until the eggs are as runny or as hard as you like; we cook it for only a minute or two, as we like runny egg yolks.

Serve with plenty of hot buttered toast.

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