French Breakfast
RECIPE
35 min

Full French Breakfast

One of the country’s favorite breakfast situations with a Provencal twist. 

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Ingredients For

  • 120 g
  • 200 g
  • x 2
  • x 2
  • x 1
  • 2 sprigs
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
  • Butter
    Dairy products
    PDO Poitou-Charente Butter

Preheat the oven to 200°C/gas mark 6. 

Fried mushrooms: brush away any dirt from the mushrooms and trim the stalks. Slice them. In a frying pan on low-medium heat, drizzle a little olive oil, add the mushrooms, salt, pepper and thyme, and cook them for 5 minutes. 

Roasted tomatoes: keep the tomatoes on the vine, wash them and put them in a roasting tray. Drizzle a little olive oil, season and roast in the oven for 15 minutes. 

Baked beans: in a pan on low heat, add the beans with a knob of butter. Add in the tomato coulis, stir well and gently reheat for 5 minutes. 

Sunny-side up eggs: in a frying pan, add a knob of butter, and break the eggs straight into the pan. Let it cook for 30 seconds-1 minute (not too long, as you want to keep the yolk runny). 

Tartines: Slice the baguette and spread a generous knob of butter on the crumb. 

Once all the ingredients are ready, serve them all together with some French mustard and enjoy with a cuppa! 

Butternut
Butternut
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
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