One-pan british breakfast
VEGETARIAN: skip the sausage / GLUTEN-FREE: skip the toast / SERVES: 2 / COST PER SERVING: $5
2 tbl olive oil
4 cremini mushrooms, stemmed
2 campari tomatos, sliced in half through the stem
1/4 lb ground sausage
fresh bread, sliced
handfuls of fresh spinach
butter and jam for toast
salt and pepper
Takes about 40 minutes, but most of that is letting the mushrooms and tomatoes cook. This dish starts off slow, but once the sausage is done frying the eggs and sautéing the spinach happens in minutes so be ready for some quick plating.
Heat the oil in a large cast iron pan (yes, just the one fucking pan) to medium-high. Place mushrooms and tomatoes face up along the outer rim of the pan. Sprinkle with salt and pepper.
Let the mushrooms and tomatoes cook for about 15 minutes (no need to turn them) while you get the other ingredients prepped. Add sausage to the middle of the pan to cook for 10 minutes, turning halfway through.
Start toasting the bread in the oven. Once the sausage is cooked through, plate it along with the mushrooms and tomatoes.
While the pan is still hot, fry two eggs. Once those are done, plate them up and drop in the spinach to sauté. Plate the spinach, butter and jam the bread.
We celebrated our ninth wedding anniversary in the UK and gleefully ate traditional British breakfast every day. I especially love drinking tea there because they do it right with loose leaves and a proper pot. While I haven't been able to find the sausage links like they have in the UK and I don't bother with the stewed beans, I'm so happy this is in my weekend breakfast rotation.