I was staring at a slice of bread, with a hole the size of my fist in its centre, the bright green chopping board shining through from below. As I wondered how on earth I managed to cut the crusts off a whole loaf, one thing quickly became clear. I either needed to purchase a proper bread knife or start buying sliced bread. What is it they say about the next best thing since sliced bread?
For now though, my issue was far more complicated. How was I meant to make a cheese sandwich when there was nowhere for my cheese to go? The game plan changed and within five minutes I had the world’s simplest - yet still delicious - fry-up.
Eggs, mushrooms, tomatoes and bread: it may not be a full-English but for someone looking for a lighter version of the traditional British breakfast, or for an easy and filling lunch, this is perfect. To cook for more than one, simply double, triple, quadruple, or what you will, the ingredients.
2 slices of whole-wheat bread
1 medium free range egg
1/2 portobello mushroom sliced
5 cherry tomatoes halved
1 tbsp of butter
Using a glass or cookie cutter, cut a large hole in the centre of one of the slices of bread.
Place a medium-size frying pan on the stove and turn the heat on high. Melt the butter in the pan and then place the holed bread to begin frying. Crack the egg into the centre of the bread. At this point you may need to press the sides down against the pan to ensure that the egg white does not escape from under the bread.
Next to the bread, place the tomatoes and mushrooms. Then leave to fry for two minutes before turning the vegetables over to brown them on the other side.
Meanwhile, toast the second slice of bread, until lightly crunchy on the outside. Spread quickly with butter, allowing it to soak in and then cut into strips, or, soldiers, to give them their more usual name.
When the egg white has become firm, slide a spatula under the egg-plus-bread and remove from the pan. Let the vegetables fry for a minute longer and then place everything together on the same plate. Flavour with salt and pepper to taste.
Dip the soldiers into the runny egg yolk and then load a piece of everything else onto your fork and enjoy.