This quick and tasty breakfast or brunch will be a real family favourite. Crisp toast topped with slices of bacon creamy scrambled egg speckled with chopped chives topped with slices of mushrooms.

Serves 2.

low calorie cooking spray – optional

4 slices of low- calorie bread

4 slices of smoked back bacon, visible fat removed

200g button mushrooms, sliced

4 eggs, lightly beaten

2tbs fresh chives, snipped

Black pepper

Method

Preheat the oven to 150c, gas 2, 300f

Lightly toast the bread and leave in the toaster to crisp up.

Heat a non – stick frying pan on a medium heat, spray with low – calorie cooking spray if using.

Cook the bacon rashers until crispy place on a plate and pop in the oven to keep warm.

Cook the sliced mushrooms in the same pan until golden brown and pop in the oven with the bacon to keep warm.

Add a small amount of cold water to the beaten eggs, add a sprinkle of black pepper, beat again, then place in the frying pan and gently stir as the egg is setting to make a lightly scramble egg, stir in some of the chives and stir to combine.

Place the bread of your serving plate, top with the bacon, then the scrambled eggs then the mushrooms, sprinkle with the remaining snipped chives.