YOU’VE GOT TO LOVE A ONE-PAN ANYTHING — SO APPEALING AT THE TABLE, SO EASY ON THE WASHER-UP-ERER! THIS SPLENDID BREKKY FEATURES SMALL SAUSAGES (CHIPOLATA), BACON, ONION, MUSHROOMS, TOMATO AND EGGS, ALL SERVED WITH THICK-CUT TOASTED BREAD. YUM!
¼ cup olive oil
250 g beef chipolata
4 rindless bacon rashers, halved crosswise
1 large red onion, cut into wedges
4 mushrooms, halved
2 Roma tomatoes, halved lengthwise
thick-cut white bread, toasted and buttered, to serve
1 Heat the oil in a large frying over medium–high heat. Add the chipolata and bacon and cook, turning occasionally, for 5 minutes. Add the onion, mushroom and tomato and continue cooking, turning occasionally, for 3 minutes or until almost cooked and golden.
2 Make some room in the pan by pushing the ingredients to one side, and crack the eggs in and around the food. Cook for 2 minutes, or until the egg whites have set but the yolks are still runny.
3 Transfer the pan straight to the serving table. Serve with buttered toast.
You can find Thai herb paste in the fresh fruit and vegetable section of supermarkets, where all the fresh herbs are sold.
Recipe and images from Karl Cooks: Food For The Family Or Someone Special by Karl Stefanovic, published by Hachette, $29.99. Royalties from the sale of this book will be donated to Australia's police legacy charities.
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