About this recipe:A slight twist on the English breakfast, nice for an easy supper. Vary the dish according to what needs using up in the fridge! It was a happy accident the other night, it went down well, so I'm sharing. I guess any breakfast ingredients would work . . . mushrooms, sausages, black pudding . . . see what works and tweak the recipe!
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Method Prep:5min › Cook:15min › Ready in:20min
Preheat the oven to 180 C / Gas 4.
Using an ovenproof frying pan, or a round baking tray suitable for use on the hob, heat up some of your cooking oil.
Gently fry the uncooked gammon, until it begins to turn slightly crispy, now add the cooked potatoes which should be sliced, gently warm the potatoes, turning over so both sides start to crisp.
Crack the 4 eggs into the pan/tray, and partially cook the eggs, seasoning as you wish.
Pop into a medium heat oven, then cut the tomatoes in half. Put another pan on the heat and put in the pan the knob of butter and a drop of oil to stop the butter burning.
Place the tomatoes in the pan, cut side down, until they start to take on colour, turn over and add the basil, and salt and pepper to taste, by this time your eggs should be cooked through, with the yolks still runny.
Serve the dish by turning out onto the plate with a little fresh salad leaves, garnish sprinkled with the Parmesan, and the tomatoes with the delicious basil butter juice dripping over! enjoy.