Light English Breakfast

Cut 2 medium tomatoes in half horizontally. Place them cut-side up on the same baking sheet. Drizzle lightly with olive oil, season with salt, pepper, and a pinch of dried oregano or thyme for extra flavor.

Place the baking sheet in the preheated oven or under the grill. Cook for 12-15 minutes, turning the turkey bacon halfway through. The bacon should be crispy and golden, and the tomatoes softened and slightly caramelized.

While the bacon and tomatoes cook, prepare the mushrooms. Clean 200g of button or chestnut mushrooms by wiping them with a damp cloth (don't wash them as they absorb water and become soggy). Slice them thickly.

Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the sliced mushrooms in a single layer. Don't overcrowd the pan or they'll steam rather than brown. Cook in batches if necessary.

Cook the mushrooms for 5-7 minutes, stirring occasionally, until they're golden brown and any liquid they release has evaporated. Season with salt, pepper, and add a minced garlic clove in the last minute for aroma. Transfer to a plate and keep warm.

Wipe out the same pan with a paper towel. Reduce heat to medium and add 1 teaspoon of butter or olive oil. The pan is ready when the butter foams or the oil shimmers but isn't smoking.

Crack 2 eggs per person into the pan. For sunny-side up, cook for 3-4 minutes until the whites are set but the yolk is still runny. For over-easy, carefully flip after 2-3 minutes and cook 1 minute more.

While the eggs finish cooking, warm your serving plates in a low oven or with hot water. A warm plate keeps everything at the perfect temperature for eating and is a professional touch.

Assemble each plate: arrange 2-3 slices of crispy turkey bacon, 2 grilled tomato halves, a generous portion of sautéed mushrooms, and the perfectly cooked eggs. Everything should be hot and freshly cooked.

Serve immediately with 1-2 slices of wholegrain toast on the side, lightly buttered. Add a small handful of fresh baby spinach or watercress for color and nutrition. Garnish with fresh parsley and a grind of black pepper.