Healthier cooked breakfast


1 large flat mushroom

1 large tomato

Spray oil

4 rashers lean bacon

1 small can baked beans

1 egg

Dash of vinegar


Chopping board, knife, can opener, saucepans, plate.


1. Prepare the vegetables:

  • wash the mushroom and tomato;
  • slice the mushroom thickly;
  • slice the tomato in half.

2. Spray the mushroom and tomato with a little oil.

3. Lay the mushroom, tomato and bacon on a grill pan.

4. Grill for 6-8 minutes.

5. Gently warm the baked beans – either in a saucepan or microwave.

6. Check the bacon, tomato and mushroom under the grill.

7. Bring a small pan of water to the boil, add a dash of rice vinegar and gently crack an egg into the water.

8. Poach the egg in the simmering water for 3-4 minutes until set.

9. Serve all the food together on a plate.

Top tips:

  • Look for baked beans with no added sugar and opt for reduced salt bacon to make the breakfast healthier.
  • Use back bacon rather than streaky and remove the fat before eating.
  • Large cans of baked beans can be better value than small ones. Share with a friend or store leftovers in a plastic container in the fridge for the next day.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil

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