Serves 4
Ready in 40 minutes
Syns per serving - Free on Extra Easy
Ingredients
2 medium potatoes, peeled and cut into 2cm/¾ in dice
salt and freshly ground black pepper
low calorie cooking spray
1 large onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
12 lean bacon rashers, cut into 3cm 1¼ slices
198g/7oz button mushrooms, roughly chopped or sliced
4 ripe tomatoes, finely chopped
4 tbsp finely chopped parsley
1 lettuce heart, leaves separated
4 fried eggs (fried in a non-stick pan)
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 6-8 minutes (but don't cook through). Drain.
2. Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, garlic, bacon and potatoes and stir-fry for 5-6 minutes.
3. Add the mushrooms, turn the heat to high and fry for 5-6 minutes. Add the tomatoes and continue to stir-fry for 3-4 minutes. Stir in the parsley, season well and remove from the heat.
4. Toss the lettuce leaves into the mixture and divide between four warmed plates. Top each serving with a fried egg and serve immediately.
Syns per serving - Free on Extra Easy
Ingredients
2 medium potatoes, peeled and cut into 2cm/¾ in dice
salt and freshly ground black pepper
low calorie cooking spray
1 large onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
12 lean bacon rashers, cut into 3cm 1¼ slices
198g/7oz button mushrooms, roughly chopped or sliced
4 ripe tomatoes, finely chopped
4 tbsp finely chopped parsley
1 lettuce heart, leaves separated
4 fried eggs (fried in a non-stick pan)
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 6-8 minutes (but don't cook through). Drain.
2. Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, garlic, bacon and potatoes and stir-fry for 5-6 minutes.
3. Add the mushrooms, turn the heat to high and fry for 5-6 minutes. Add the tomatoes and continue to stir-fry for 3-4 minutes. Stir in the parsley, season well and remove from the heat.
4. Toss the lettuce leaves into the mixture and divide between four warmed plates. Top each serving with a fried egg and serve immediately.
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