Healthy Full Monty - Faye Godfrey

Healthy Full Monty - Serves 1

by Faye Godfrey

22/01/2014

Ingredients: -

• • 2 ripe tomatoes
• • 2 field mushrooms
• • 4 rashers of smoked back bacon
• • 2 good-quality sausages, preferably free-range or organic
• • freshly ground black pepper
• • olive oil
• • 1 x 200g tin of low salt and sugar baked beans
• • 4 slices of wholemeal bread
• • 2 large eggs, preferably free-range or organic

Method: -

• Preheat your grill to high 
• Get yourself a wire grill rack and pop it on top of a baking tray 
• Halve your tomatoes and trim the stalks from the mushrooms

• Remove the fat from the bacon

• Score the sausages lengthways and open them out so they’re flat – this way, they’ll cook at the same time as everything else and also it will help to cook the fat out
• Put the tomatoes, mushrooms and sausages on the grill rack, with the tomatoes cut side up and the mushrooms stalk side up
• Sprinkle a little black pepper over the tomatoes and mushrooms
• Very lightly rub them with a little olive oil – you don’t need much  

• Place the tray under the hot grill for 5 minutes and put a pan of water on to boil
• After 5 minutes, add the bacon to the grill pan and turn the sausages over
• Put back under the grill and cook for a further 4 to 5 minutes, until the bacon is golden and crispy

• Meanwhile, put the beans into a small pan over a medium heat to warm through
• Pop your slices of bread on to toast
• Crack the eggs into the pan of simmering water and poach for 2 to 3 minutes 

• To test if they’re ready, carefully remove one of them from the water using a slotted spoon and touch it gently with a teaspoon – common sense will tell you if it’s really runny or quite solid in the centre
• If it feels too soft, give it a minute or so more in the water
• Once the eggs are done to your liking, remove them from the pan with your slotted spoon and drain them on kitchen paper

Jamie Oliver's Home Cooking Skills