Skinnier Breakfast (serves 2)

Ingredients

• 2 good-quality port sausages
• 2 large field mushrooms, peeled if necessary and stalks trimmed
• Sea salt and freshly ground black pepper
• 1 teaspoon sunflower oil
• 2 large free-range eggs
• 2 large tomatoes, halved
• 4 slices of Parma Ham
• Toasted soda bread, to serve

Method

Preheat the grill until hot.  Fill a large, deep frying pan with boiling water and bring to the boil.  Cut the skin off the sausages, remove the sausage meat and form into four patties.  Season the mushrooms, brush with the oil and place on the grill pan with the patties.  Cook near the top of the grill for 4 minutes.  Turn the sausages and mushrooms and grill for another 3-4 minutes. 

Meanwhile, carefully crack the eggs into boiling water and reduce the heat so that the water barely moves.  Poach the eggs for 4 to 5 minutes until the whites are set and the yolks are still soft.

While the eggs are cooking, return to the grill and remove the sausages and mushrooms and keep warm.  Season the tomatoes, place on the grill pan and grill for 2 minutes on each side.

Meanwhile, heat a non-stick frying pan until hot.  Remove the eggs one at a time with a fish slice and drain any excess liquid on to a piece of kitchen towel before placing one on each plate.

Dry-fry the Parma ham slices in the hot frying pan for 1 minute each side and divide between the plates along with the sausage patties, mushrooms and tomatoes.  Serve immediately with the toasted soda bread.

Pepperoni and Parmesan Pita Pizza (makes 4)

Ingredients

• 4 white pita breads
• 400g tin chopped tomatoes with herbs
• 2 pinches caster sugar
• 2 pinches hot chilli powder
• 2 sun dried tomatoes, thinly sliced
• 4 thin slices of pepperoni, shredded into strips
• ¼ small red onion, thinly sliced
• ½ small yellow pepper, thinly sliced
• 8 green olives, pitted and halved
• 5g freshly grated parmesan
• 30g ricotta cheese
• A small handful of shredded basil leaves
• A handful of wild rocket
• Balsamic vinegar

Method

Preheat the oven to 220 degrees C.  Run a sharp knife 1cm in from the edge of each pita bread and follow the outline to remove the top layer of bread and create a border for the pizzas.  Place the pitas directly onto the top shelf of the oven and cook for 2 minutes to crisp up.

Meanwhile, place the chopped tomatoes in a sieve to remove all excess juice.  Divide the tomatoes among the pitas and spread out evenly.  Sprinkle each with the sugar and chilli powder.  Top with the sun dried tomatoes, pepperoni, red onion, pepper and olives.  Sprinkle over the Parmesan and dot the ricotta on top.  Bake the pitas directly on the oven shelf for 8 minutes or until cooked.  Serve immediately, scattered with the basil and rocket leaves and drizzled with balsamic vinegar.