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.
Bankye is the indigenous name for cassava and Kaklo means fried – so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...On February 2, 2018
This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your...On November 7, 2014
HelloFresh is a new way to cook. Every week they will send you amazing recipes and all the fresh ingredients you need to prepare them. They take care of your...On January 24, 2014
Feeds 2 for a main meal, 4 for a starterOn June 13, 2014
Two little words have given us more pleasure on the set of MasterChef than anyOn November 7, 2013
Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW.On October 24, 2014