Wednesday, 1 June 2011

Baked Breakfast

It was leftovers for our dinner last night so I’m writing about the perfect, healthy hangover cure which was gratefully appreciated Sunday morning after a rather boozy Saturday night.  Bacon and eggs are the ultimate comforter and we British love a good fry up.  Using clever techniques you can still enjoy these indulgences and stick within a healthy eating plan.

You’ll need for 2:
  • 2 rashers smoked bacon
  • 2 large free-range eggs
  • 3 or 4 vine tomatoes, cut in half
  • Seasoning
  • 1 tsp oregano
  • 2 slices medium wholemeal bread
  • 2 teaspoons of butter for toast
  • You could also add in a handful of sliced mushrooms
What to do:
For this dish to work without any oil you do need to invest in a good piece of Stoneware.  I got my wonderful dish after hosting a Pampered Chef party, thanks to all my friends spending a small fortune on kitchen gadgets. I’ve used the dish a few times but it is already beautifully seasoned and now requires no oiling whatsoever.  If you do not have anything like this, use your best non-stick roasting tray and spritz using an olive oil spray or fry lite.

Pre-heat your oven to 190.  In a roasting dish lay out the tomatoes and bacon rashers.  Sprinkle over some oregano over the tomatoes and season with freshly ground salt and pepper.

Place in the oven for 10 minutes or until the bacon has crispened.  Toast your bread and butter.  Crack the eggs into the dish and place back into the oven for a minute or two keeping an eye not to overcook the yolks.  As soon as the whites are cooked, remove the dish from the heat and serve.

Weight Watchers Propoints: 7

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