Name: Breakfast fry-up
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium plum tomatoes (150g), quartered; 1 tablespoon balsamic vinegar; cooking-oil spray; 150 gram (4½ ounces) button mushrooms, halved; 100 gram (3 ounces) shaved light ham; 2 slice wholemeal bread (90g); 1/4 cup loosely packed fresh basil leaves; 2 tablespoon loosely packed fresh coriander leaves (cilantro)

Ingredients

2 medium plum tomatoes (150g), quartered

1 tablespoon balsamic vinegar

cooking-oil spray

150 gram (4½ ounces) button mushrooms, halved

100 gram (3 ounces) shaved light ham

2 slice wholemeal bread (90g)

1/4 cup loosely packed fresh basil leaves

2 tablespoon loosely packed fresh coriander leaves (cilantro)

Method

1.Preheat oven to 200°C/400°F.

2.Combine tomato and half the vinegar in medium shallow baking dish; spray with oil. Roast, uncovered, about 20 minutes.

3.Lightly spray medium non-stick frying pan; cook mushrooms and remaining vinegar, stirring, over medium heat, until tender. Transfer mixture to serving dishes; cover to keep warm.

4.Heat ham in same pan.

5.Meanwhile, toast bread. Stir herbs into mushroom mixture. Serve ham, mushroom and tomato mixtures with toast.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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