Calories 645 per portion
Fat 42g (8.3g sat) per portion

Ingredients

• Egg 1, beaten
• Salt and freshly ground black pepper
• Wholemeal bread 1 slice
• Vegetable oil 2 tbsp
• Lean trimmed back bacon 2 rashers, de-rinded
• Field mushroom 1, wiped, peeled and sliced
• Tomato 1, thickly sliced
• Snipped chives to garnish

Instructions

1. Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.
2. Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.
3. Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.
4. Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.
5. To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.

Calories 766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

• Butter 75g (3oz), softened
• Tomato purée 2 tsp
• Chopped dill 2 tbsp, plus a few fronds to garnish
• Capers 2–3 tbsp, well drained and roughly chopped
• Freshly ground black pepper
• Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
• Eggs 5 large, beaten
• Smoked salmon slices 100g packet, cut into thin strips
• Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
2. Toast the bread and keep warm.
3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

Calories 193 per portion
Fat 10g (2.9g sat) per portion

Ingredients

• Brown sugar 1 tbsp
• Balsamic vinegar 2 tbsp, plus extra to serve
• Figs 2, cut into eight
• Olive oil 2 tbsp
• Ciabatta 4 slices
• Garlic ½ clove, peeled
• Watercress 2 small handfuls
• Mint leaves 2 tbsp
• Gorgonzola piccante 50g (2oz), crumbled

Instructions

1. Preheat oven to 200°C/Gas 6. Combine sugar and vinegar and coat figs in this mixture. Leave for 15 minutes and then transfer to a baking tray and roast for 10-12 minutes until soft.
2. Meanwhile, brush oil over ciabatta slices and toast for 1-2 minutes each side. Rub lightly with garlic.
3. Top ciabatta with watercress, mint, figs, a little black pepper and Gorgonzola. Drizzle with a little oil and vinegar before serving.

Suitable for vegetarians

Ingredients

• Butter 25g (1oz)
• Chilli jam 2 tsp
• Seeded bread, such as Vogel, 2 large slices
• Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

1. Beat butter together with chilli jam.
2. Toast bread on both sides.
3. Spread with chilli butter, top with avocado and season to taste.