Vegetarian · British · 15 min
British-Style Breakfast with Bacon, Fried Egg, Portobello & Tomato
- 15 min
- 2–6 servings
- 468 kcal / serving
A hearty, weeknight-friendly breakfast with crisp bacon, tender portobello caps, a runny fried egg, and tomato atop toasted bread. The combination of textures and savory flavors makes it satisfying to start the day.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- 2eggs
- 2 capsportobello mushrooms
- 1tomato
- 2 sliceswhole grain bread
- tomatoes
From the pantry: black pepper, extra virgin olive oil, parsley flakes, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · nonstick skillet · oven mitts · spatula · toaster (optional) · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 2 capsportobello mushrooms
- 1tomato
- tomatoes
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- 2eggs
Bakery & bread
- 2 sliceswhole grain bread
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| eggs | 2 | 4 | 6 |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| tomato | 1 | 2 | 3 |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Line a baking sheet with foil if you like easier cleanup, then set your oven to broil high and position the rack close to the top.
- Rinse and dry the mushrooms, trim the stems, and scoop out the gills before placing them on one side of the sheet in a single layer.
- Halve the tomato crosswise and nestle both halves with the mushrooms on the sheet. Drizzle with oil and season with salt, pepper, and parsley flakes.
- Arrange the bacon slices on the other half of the pan.
- Slide the sheet into the oven and broil, turning the vegetables and bacon halfway through, until the mushrooms are tender and the bacon is crisp, about 6–8 minutes.
- While the bacon and veggies cook, heat a nonstick skillet over medium heat.
- Pour a small amount of oil into the skillet, swirl to coat, then crack the eggs in. Cook until the whites are set and the yolks remain runny, about 4 minutes.
- Toast the bread slices if desired and cut them in half.
- Arrange the mushrooms, tomatoes, bacon, eggs, and bread on plates for serving.
Two tips
- Prep the mushrooms and tomato in advance and store them separately in the fridge for a quicker cook-time later.
- If you like a touch more bite, finish the eggs with a crack of black pepper right after removing from the heat.
Nutrition per serving
- Calories
- 468 kcal
- Protein
- 19 g
- Carbs
- 21 g
- Fat
- 35 g
- Fiber
- 4 g
- Sodium
- 590 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.