You can mix and match, add or replace ingredients as you like to this easy one-pan breakfast dish.
Add a little spice with a little chopped chili or some chorizo, or you can add a few peppers.
This will serve two or one very hungry camper:
1 medium potatoes, par boiled, cubed, skin on
1/2 onion, roughly chopped
1 garlic cloves, crushed and chopped
3 or 4 rashers of bacon (I prefer smoked and streaky for this recipe) roughly chopped
A few cherry tomatoes
About 10 button mushrooms, halved
Leaves from 1 sprig of fresh thyme (optional)
2 large eggs (free-range if you can)
salt and ground black pepper to taste
Heat a little oil in a non-stick pan. Add the potatoes and onion and fry over a medium heat for about 5 minutes. Add the bacon and garlic, continue to fry, stirring often, until the bacon is cooked and the potatoes are beginning to soften.
Now add the mushrooms, and a minute later add the tomatoes, when both are cooked and soft add the thyme and season with salt and pepper.
Make a small well in the mixture for each egg and carefully crack into each. Cover the pan with a lid and leave to cook until the eggs are as you like them (I prefer a runny yolk so only cook for a couple of minutes).
Server with plenty of hot buttered toast.
Everything tastes better outdoors.
