A big breakfast made easy. 


  • 2 roma tomatoes, halved

  • Olive oil, for drizzling

  • Sea salt and freshly ground black pepper, to taste

  • Handful sage or basil leaves

  • 4 bacon rashers

  • Butter or olive oil, for frying

  • 8 eggs, whisked

  • 1 tbsp lemon zest

  • 4 slices sourdough bread, toasted

  • 1 avocado smashed with lemon and a drizzle of olive oil

  • 4 tbsp goat’s cheese, crumbed

  • Chopped fresh herbs, to serve


  • 1.

    Preheat the oven grill. 

  • 2.

    Put the tomatoes on a large baking tray, drizzle over olive oil, season with sea salt, scatter over the sage or basil. Add the bacon to the tray and grill with tomatoes for about 15 mins or until bacon is crispy.

  • 3.

    Heat some butter or olive oil in a saucepan over a low–medium heat. Add the eggs and move them around the pan with a spatula so they don’t stick to the bottom. Add the lemon zest, and cook until just set.

  • 4.

    Remove the tomatoes and bacon from the oven.

  • 5.

    To serve, spread smashed avocado on each slice of toast, then add scrambled eggs and crispy bacon on top. Crumble over the goat’s cheese and garnish with fresh herbs and any extra lemon zest. Serve immediately with roasted tomatoes on the side.


Exclusive recipe by Lee Holmes from Supercharged Food

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