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Rise and shine with this simple, one-pan full English, packed with all the protein and veg you'll need to keep you fuller for longer on your next camping trip. Ready in just 25 minutes, so you can enjoy the great outdoors quicker. Make this gluten-free by simply removing the bread. See method
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Heat the oil in a large, lidded frying pan over a medium-high heat. Add the bacon to one-half of the pan and the mushrooms to the other half. Cook for 10-12 mins until the bacon is cooked through and the mushrooms are soft.
Season the mushrooms; push to one side of the pan. Push the bacon to the other side.
Pour the beans over the mushrooms, then stir in half the parsley; season. Cook for 2 mins to warm through.
Reduce the heat to low, then make 4 dents in the bean mixture and crack in the eggs. Put the tomatoes on one side of the pan. Cover and cook for 6-8 mins until the tomatoes are soft and the eggs are cooked with a partially set yolk. Scatter with the remaining parsley and serve with buttered toast, if you like.
Cook's tip: Want a vegetarian option? Swap the bacon for Plant Chef Meat-Free Chipolatas, fried to pack instructions.
See more Brunch recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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