I saw this on Jamie’s Naked Chef show years and years ago and thought how brilliant; instead of using a million pots and pans, worrying about the timing of different things and getting all hot and flustered and resentful, not even enjoying your breakfast fry up, use one giant pan instead.
Technically this isn’t a fry up as such, more of a roast up but the general idea is still there … everything somehow cooking perfectly nestled in amongst each other. You won’t regret trying this.
I’m taking a few liberties here as I don’t have the original recipe but it really is so simple it doesn’t need one particularly, however you can read on to see how I went about it.
6 really good sausages, I used organic chicken and herb
3 large vine ripened tomatoes, quartered (you could also use whole cherry tomatoes but they will take less time to cook)
6 portobello or field mushrooms, left whole
6 rashers of bacon
Preheat oven to 200 degrees C. Brush a large oven dish with olive oil.
Place sausages on base of pan and cook for 15 minutes or until just starting to brown. Add whole mushrooms, brushing with oil quite generously, for another 10 minutes (this will obviously depend on how large the mushrooms are), then add tomato and bacon for 15-20 minutes, also brushing with olive oil. Lastly, add the eggs, cracking them into the dish where you can find a space, cooking to your liking (it took ours 5 minutes to reach medium to well done).
If seasoning, then add as you go. Serve with buttered toast and tea.