My favourite big breakfast

Updated: Sep 26, 2020

I love to feast. So naturally, I am a big fan of the 'big' breakfast.

My big breakfast comes with some rock solid guarantees.

  1. Bacon and eggs don’t require toast to taste incredible. It's not that I don't like bread - I adore a quality, fresh loaf. It's just not my morning default. If you have sugar cravings, brain fog and energy lulls, increasing the proteins, fats and plants at your first meal of the day and limiting refined carbohydrates can be a game changer.

  2. You can feel pleasantly satisfied, even if you don't add refined carbohydrates to your plate first thing in the morning.

  3. You can choose your favourite sides and flavours. On my table, you'll also find 2 espresso shots, black pepper and Murray River salt flakes, a jar of apple cider home made pickles, fresh herbs (usually coriander or parsley) and sometimes a quality tomato relish.

Big breakfast

Start your day with a smile ... and a plate of fried eggs, streaky bacon, herb crusted tomatoes, mushrooms and onions, and a side of pickles

Prep time: 5 minutes

Cook time: 30 minutes

Difficulty: Fail proof

Portions: 2 people


  • 2 tsps butter

  • 1/2 medium red onion, finely sliced

  • 4 - 6 mushroom caps, sliced

  • 1 large tomato, cut in half

  • Ground oregano, to taste

  • 100 g quality bacon

  • 4 free range eggs

  • 1 - 2 cups baby spinach leaves


  1. Melt 1 tsp butter in a pan on the stove on medium heat. Fry onion and mushrooms for about 2 minutes. Cook for another 2 to 5 minutes until softened, stirring occasionally. Add a little boiled water to the vegetables as needed so that it doesn't dry out.

  2. Remove the vegetables from the pan and put in a small, round bowl. Cover with a small plate to keep warm.

  3. Melt another 1 tsp of butter in the pan. Add tomato and bacon to the pan. Season the flat side of the tomatoes with oregano, salt and pepper.

  4. Cook tomato and bacon for about 5 minutes, 2 to 3 minute each side, until the tomatoes soften and the bacon is cooked and as crispy as desired.

  5. Remove tomato and bacon from pan. Turn the pan down to low to medium heat.

  6. Fry eggs in pan. If needed, add a little more butter to the pan first. I like to cook the eggs for about 3 minutes on one side. Then, I carefully flip the eggs and let them cook for another 10 to 15 seconds, just long enough to seal the yolk but so that it's still runny.

  7. Add spinach leaves to the pan. Wilt on low heat (or if it's a cast iron pan, turn off the heat) and stir for about 30 to 60 seconds.

  8. Plate the bacon, eggs and tomato, and take the bowl of vegetables to the table for a proper feast!


  • Choose bacon from a reputable butcher that is traditionally cured and smoked, no chemical short cuts.

  • As the bacon cooks, some of the fat will melt out of the bacon and it will start to sizzle. Keep this for the eggs and spinach leaves!

  • Add any spices you like to the vegetables. Basil is an excellent addition.

  • Increase or decrease the vegetables to suit your appetites.