Full French Breakfast
One of the country’s favourite breakfast situations with a Provencal twist.
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!