Make a Very British Tomato and Mushroom Breakfast
Americans are very good at breakfast and brunch, but complete English is unmatched. In addition to fried bread, which is much better than toast, adding umami-rich mushrooms and sweet, incidentally healthy tomatoes to it makes it a dish to be reckoned with.
I love to start my day with a note of smug satisfaction, and mushrooms and tomatoes are a great way to lighten and (cool) diversify the classic range of eggs and bacon. Plus, there are many different ways to prepare each one.
On the stove
After you’ve finished cooking the bacon and / or sausage (and toasting the bread in fat), you can add a little oil to the same skillet and then sauté the mushrooms until they are golden brown and crispy around the edges. (Any kind of mushroom works for this, from simple white guys to feathery chanterelles.) Then take a tomato cut in half, season it with salt and pepper, and place it cut side down in the pan. Cook for a couple of minutes, turn the halves over and cook a couple more until the tomato is soft and lightly caramelized, but still holding its shape.
In the oven
Frying vegetables may not seem like your usual morning activity, but it should be, especially on a cool, leisurely morning. Simply toss a couple of handfuls of small ( or torn ) mushrooms and an equal amount of halved cherry tomatoes with olive oil, salt and pepper, then sauté them in a single layer on a baking sheet at 375 ℉ for half an hour. Season with a little malt vinegar and serve with eggs and toast. If you want to enjoy this soothing side on a busy weekday, prepare a large batch on the weekend and reheat in a toaster if needed.
In the salad
Somewhat surprisingly, I’m a big champion of breakfast salads , and the marinated crispy mushrooms are perfect for a bowl of ante meridian herbs. Simply marinate them for about half an hour in a delicious vinaigrette or brine, then saute until very crispy. Place on top of the salad, along with the poached egg and toasted bread. As for the tomatoes, keep them raw here. Raw cherry tomatoes are good year round and literally require no preparation. (Unless you decide to take the cleared route , which I won’t blame you for.)