"What could be better at the weekend than to treat yourself to a cooked brekkie without the guilt - you just need to think grill not frying pan and poached not fried. Breakfast has always been a big part of my life. When I was growing up, my parents went out to work on the farm early each monring, returning at 9.30 to a cooked breakfast that set them up for the day, which is, after all, what breakfast should be about." Sal Henley

Serves 2
Prep time 5 minutes
cooking time 15 minutes
472 calories per serving

Ingredients
2 good-quality pork sausages
2 large field mushrooms, peeled if necessary and stalks trimmed
sea salt and freshly ground pepper
1 teaspoon sunflower oil
2 large free-range eggs
2 large tomatoes, halved
4 slices of Parma ham
Toasted soda bread, to serve

Preparation Preheat the grill until hot. Fill a large deep frying pan with boiling water and bring to the boil.

Cut the skin off the sausages, remove the sausage meat and from into four patties. Season the mushrooms, brush with the oil and place on the grill pan with the sausage patties. Cooke near the top of th grill for 4 minutes. Turn the sausages and mushrooms and grill for a further 3 to 4 minutes.

Meanwhile, carefully crack the eggs into the boiling water and reduce the heat so that the water barely moves. Poach the eggs for 4 to 5 minutes until the whites are set, but the yolks are still soft.

While the eggs are cooking, return to the grill and remove the sausages and mushrooms and keep warm. Season the tomatoes, place on the grill pan and grill for 2 minutes on each side.

Meanwhile, heat a non-stick frying pan until hot.

Remove the eggs one at a time with a fish slice and drain any excess liquid on to a piece of kitchen towel before placing one on each plate.

Dry-fry the Parma ham slices in the hot frying pan for 1 minutes each side and divide between the plates along with the sausae patties, mushrooms and tomoatoes. Serve immediately with the toasted soda bread.

Recipe taken from Recipe taken from Cook Yourself Thin by Harry Eastwood, Gizzi Erskine, Sal Henley and Sophie Mitchell

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