This is a breakfast that works with a diet: inspired by the healthy breakfast menu at the Shangri La hotel in Singapore.
The field mushrooms are filled with low-fat cream cheese (I use Philadelphia light with chives), then sprinkled with low-fat olive oil and a little parmesan cheese and popped into the oven at 180C for about 10-15 minutes. Garnish with half a cherry tomato on serving. Looking at my attempt above, the mushroom could only benefit from a sprinkling of chopped herbs.
The egg is poached. The baked beans are Weight Watchers. The bacon is smoked back rasher, selected for having less fat, more protein present. 2 rashers should be plenty if you’re watching your weight. Make sure you pat them dry of excess fat with kitchen paper after frying.
When everything hot has landed on the plate, garnish with a handful of fresh leaves. You don’t really need dressing because the salad mops up the flavours of everything else on the plate.
I hope that, like me you’ll find this so simple and tasty that you won’t remember you’re on a diet.