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English breakfast stack

This is a nice little cooked breakfast without any carbohydrates.  The flavours go so well together and the cooked tomato and mushroom are full of juicy goodness.

Method (serves 1)

  • Heat the oil in a frying pan and cook the mushroom face down for 2 minutes and then turn over for another 2 minutes.  Sprinkle with salt and pepper and then pop onto an oven tray and into a 180ºC oven for about 8 minutes.  
  • Meanwhile, fry the bacon along with a thick slice of beef tomato. 
  • As the bacon browns turn it over and crack an egg in to the frying pan away from the tomato and bacon to prevent them all sticking together.  
  • Turn the tomato over once it is browned.  Lay the mushroom gills-up on a plate, followed by the bacon, the tomato and top the whole thing off with the fried egg. 


Print this recipe


  • 1 Thick slice, beef tomato
  • 1-2 Rashers back bacon
  • 1 Egg
  • 1 Portobello mushroom
  • 2tsp Sunflower oil
  • Salt and pepper to taste


  • Energy: 244 Kcal
  • Protein: 22.7g
  • Carbohydrates: 4g
  • of which sugars: 3.9g
  • Fat: 14.2g
  • Fibre: 2g
  • Salt: 0.1g

Approx. nutritional figures per serving size of 200g

This recipe contains

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