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Breakfast Wedge
No sane person wants to be cooking on a hangover – in fact it could be argued that it’s really not safe! So plan ahead, knock up this breakfast tortilla and bung it in the fridge for the morning. Then in your sorry state the next day stumble into the kitchen, whip out the fry-up alternative, nuke it in the microwave and slosh on some baked beans. This is plenty for you and all your mates to share when trying to piece together the events of the night before!
preheat oven to 180°C.
wash, peel and cut potatoes into chunks.
drop them into salted water and bring to boil. Simmer for 15 minutes until cooked, then drain.
arrange the bacon and sausages on a tray and put into the oven until the bacon is crispy and sausages golden.
slice onion and fry in oil for 5 minutes.
whack the mushrooms in with the onions and fry for a couple of minutes to soften.
beat the eggs in a large bowl and add salt and pepper.
grab the cooked potatoes, onions, mushrooms and bacon and stir into the egg mixture.
shove an oven-proof frying pan onto the hob and make sure it’s smoking hot before spilling in the egg contents.
sink the cooked sausages into the pan and scatter a few tomato slices on top.
launch immediately into the oven for 20-25 minutes. Once set and golden on top, take out.
allow to cool in pan for 5-10 minutes.
loosen around the edges and turn out.
serves 6
6 decent sized sausages 6 rashers of smoky bacon 8 eggs 1 onion 2 medium potatoes 2 fresh tomatoes, sliced couple of handfuls of mushrooms, chopped 2 tins of baked beans 1 tsp salt black pepper shot of olive oil