Light full English breakfast with eggs, beans and mushrooms

Ingredients

For 1 serving

• Eggs2
• Baked beans100 g
• Button mushrooms100 g
• Tomatoes1
• Whole wheat bread1
• Sliced turkey breast30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Wipe the mushrooms with damp kitchen paper, trim the stalk ends and slice them; halve the tomato horizontally.
2. Heat the oil in a large frying pan over a medium heat, put the tomato in cut side down with the mushrooms alongside and cook for 6 minutes, turning the mushrooms now and then, until golden and the tomato is soft; season with salt and pepper and push everything to one side.
3. Meanwhile, tip the baked beans into a small saucepan and warm them over a low heat for 3–4 minutes, stirring, until just simmering.
4. In the free side of the pan, sear the turkey slices for 1 minute per side, until hot and lightly golden.
5. Beat the eggs with a pinch of salt in a small bowl, pour them into a small non-stick pan over a low heat and stir with a spatula for 2–3 minutes, until set but still creamy.
6. Toast the wholemeal bread and serve it with the eggs, beans, mushrooms, tomato and turkey, with a grind of black pepper.