Breakfast fry-up

This classic fry-up of mushrooms, ham and tomatoes is perfect for a lazy weekend.

  • 20 mins cooking
  • Serves 2
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Breakfast fry-up
  • 2 medium plum tomatoes (150g), quartered
  • 1 tablespoon balsamic vinegar
  • cooking-oil spray
  • 150 gram (4½ ounces) button mushrooms, halved
  • 100 gram (3 ounces) shaved light ham
  • 2 slice wholemeal bread (90g)
  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoon loosely packed fresh coriander leaves (cilantro)


Breakfast fry-up
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Combine tomato and half the vinegar in medium shallow baking dish; spray with oil. Roast, uncovered, about 20 minutes.
  • 3
    Lightly spray medium non-stick frying pan; cook mushrooms and remaining vinegar, stirring, over medium heat, until tender. Transfer mixture to serving dishes; cover to keep warm.
  • 4
    Heat ham in same pan.
  • 5
    Meanwhile, toast bread. Stir herbs into mushroom mixture. Serve ham, mushroom and tomato mixtures with toast.

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