Diet: vegetarian—skip the sausage, gluten-free—skip the toast • Serves: 2 

DIRECTIONS

Takes about 40 minutes, but most of that is letting the mushrooms and tomatoes cook. This dish starts off slow, but once the sausage is done frying the eggs and sautéing the spinach happens in minutes so be ready for some quick plating.

Heat the oil in a large cast iron pan (yes, just the one fucking pan) to medium-low. Place mushrooms and tomatoes face up along the outer rim of the pan. Sprinkle with salt and pepper.

Let the mushrooms and tomatoes cook for about 15 minutes (no need to turn them) while you get the other ingredients prepped. Add sausage to the middle of the pan to cook for 10 minutes, turning halfway through.

Start toasting the bread in the oven. Once the sausage is cooked through, plate it along with the mushrooms and tomatoes.

While the pan is still hot, fry two eggs. Once those are done, plate them up and drop in the spinach to sauté. Plate the spinach, butter the bread.

INGREDIENTS

2 tbl olive oil

4 cremini mushrooms, stemmed

2 campari tomatos, sliced in half through the stem

1/4 lb ground sausage

fresh bread, sliced

2 eggs

handfuls of fresh spinach

butter and jam for toast

salt and pepper

Stem the mushrooms and slice the tomatoes

Mushrooms and tomatoes cook first

Add the sausages in the middle of the pan

Plate that up and fry the eggs

Start the toast, plate the fried eggs, then sauté the spinach

Some real British breakfast

We celebrated our ninth wedding anniversary in the UK and gleefully ate traditional British breakfast every day. I especially love drinking tea there because they do it right with loose leaves and a proper pot. While I haven't been able to find the sausage links like they have in the UK and I don't bother with the stewed beans, I'm so happy this is in my weekend breakfast rotation.

British Breakfast on British plates, July 4, 2017

Brit-ish breakfast, but not quite

Stonehenge

Ice cream truck, Hyde Park

London street

Cliffs of Dover

Dover Castle

Castle door

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