Healthier fry-up

Name: Healthier fry-up
Yield: Serves 2
Cuisine: British recipes

Enjoy a guilt-free fry-up for breakfast with our recipe that cuts the fat content down.

Ingredients

Heat the oven to its lowest setting and the grill to medium. Grill the sausages for 10 minutes. Turn, add the ham, then grill for another 5 minutes or until cooked. Transfer the meat to a roasting tin and put in the oven to keep warm. (If you don’t have a separate grill, put the roasting tin in the bottom of the oven, loosely covered with foil.)
Meanwhile, heat 1 tbsp of the oil in a large frying pan, then cook the mushrooms for 5 minutes or until softened and coloured. Keep warm.
Bring a medium pan of water to a simmer. Crack each egg into atea cup, then gently drop 2 into the water, keeping them apart(see tip). Poach for 2-3 minutes for runny yolks, then pat dry with kitchen paper. Repeat with the other 2 eggs (see Make Ahead).
Lightly brush the sourdough with the remaining oil, then grill for 2 minutes on each side. Serve each slice of toast topped with 2 eggs, half the parma ham and mushrooms, and a good grinding of pepper, with a sausage on the side.

Heat the oven to its lowest setting and the grill to medium. Grill the sausages for 10 minutes. Turn, add the ham, then grill for another 5 minutes or until cooked. Transfer the meat to a roasting tin and put in the oven to keep warm. (If you don’t have a separate grill, put the roasting tin in the bottom of the oven, loosely covered with foil.)
Meanwhile, heat 1 tbsp of the oil in a large frying pan, then cook the mushrooms for 5 minutes or until softened and coloured. Keep warm.
Bring a medium pan of water to a simmer. Crack each egg into atea cup, then gently drop 2 into the water, keeping them apart(see tip). Poach for 2-3 minutes for runny yolks, then pat dry with kitchen paper. Repeat with the other 2 eggs (see Make Ahead).
Lightly brush the sourdough with the remaining oil, then grill for 2 minutes on each side. Serve each slice of toast topped with 2 eggs, half the parma ham and mushrooms, and a good grinding of pepper, with a sausage on the side.

To cut the fat, we used leaner venison-mix sausages and parma ham instead of bacon, grilling rather than frying them. Rapeseed oil took the place of butter and we poached the eggs.

To poach 2 eggs at a time, bring a medium pan of water to a simmer, swirl with a spoon, then carefully slide the eggs into the vortex, one at a time. If they’re fresh, they should hold together and stay separate.
Poach the eggs up to an hour in advance, submerge in ice-cold water, then cover and chill. Reheat in simmering water for about 30 seconds.

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