one pan full monty breakfast
 

serves 2

1 tablespoon ghee or coconut oil 4 rashers of unsmoked bacon
2 handfuls of small mushrooms
[such as button or chestnut)
1 handful of cherry tomatoes
1 handful of asparagus spears (woody ends snapped off) or purple-sprouting broccoli (optional)
2 large handfuls of baby spinach
2 eggs
Sea salt and
black pepper

This is the ultimate breakfast, though we'd happily eat it at any time of day. To keep your morning as chilled as possible, get your oven to do all the hard work for you. Place everything in your largest dish, bung in the oven - et voila! In a matter of minutes (13, to be exact), a delicious meal awaits. For the avo fans among you, why not chop up some avocado and add on top when its cooked, or serve with some buttered Flaxseed Buns to mop up the juices? We like it best with Homemade Sriracha or BBQ Ketchup and, if you're going all out, how about some guacamole.

Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the ghee or coconut oil and let it melt in the oven for a few minutes.

Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach (don't worry - you will make space for them later). If using asparagus or broccoli, add these now as well.

After 10 minutes in the oven, take out the tray, flip over the bacon and mushrooms and push them to one side, then add the rest of the ghee/coconut oil. Throw in the spinach, make two indentations in it and carefully crack in the eggs.

Put the tray back in the oven for a further 4-5 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.