Daily Archives: 14 June 2010

Make it a happy Father’s Day!

I’m sure I am among many others who don’t always show their love and gratitude for their fathers.

It’s not that I don’t feel it – every day I am thankful for such a wonderful dad (who is a fantastic grandad too), I just don’t say it very often!

So, if like me, you are lucky enough have a fabulous dad (and/or your other half is a wonderful dad) spoil him rotten on Sunday. Why not begin the day with this All-in-one-Brunch, an easy but scrumptious breakfast? Then take him somewhere special or do something he really loves (for me, this may involve a ride on a Harley Davidson, or scavenging for fossils somewhere!) Every dad certainly is different!

Just One Pot Dairy CookbookJust One Pot, Dairy Cookbook sale
For more one pot recipes, try Just One Pot Dairy Cookbook. It’s now only £2.99, for a limited time only at www.dairydiary.co.uk

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Hearty and delicious, the perfect weekend breakfast.

All-in-one-brunchPreparation time 15 minutes
Cooking time 20 minutes
Calories per portion 543 Kcal
Fat per portion 43g
of which saturated 12.4g
Serves 2

Thick pork sausages 3
Vegetable oil 1 tbsp
Smoked back bacon 2 rashers, trimmed and halved
Large flat mushroom 1, peeled, wiped and thickly sliced
Large vine tomato 1, thickly sliced
Eggs 3 large, beaten
Salt and freshly ground black pepper

Slice the sausages through the middle lengthways. Heat the oil in a medium-sized frying pan and gently fry the sausages, cut side down, for 5 minutes until lightly browned.

Turn the sausages over, add the bacon and cook for a further 5 minutes, turning the bacon over after 2 minutes. Using cooking tongs or two forks, transfer to a heat-proof plate and set aside.

Add the mushroom and tomato to the same pan and cook in the meat juices, turning occasionally, for about 5 minutes until cooked through and tender.

Return the meat to the pan and arrange the contents evenly over the bottom. Then pour the beaten eggs into the pan, season well and cook gently for 3–4 minutes until the egg just sets.

Serve immediately, straight from the pan with freshly toasted bread.

Cook’s tip
Use a good non-stick frying pan so that the egg doesn’t stick to the bottom of it. Add a little wholegrain mustard to the eggs when beating.

Recipe taken from Just One Pot Dairy Cookbook

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