Rosie's epic low fat, one pot slimming world brunch
A one-pan brunch that hits the spot everytime. Perfect for guests, even those who don't follow slimming world!
This brunch is an absolute favourite of mine and has been from the get go. It feels like a HUGE meal but it's totally syn free (unless you have it with ketchup, which I usually do... oops!) However, even without, it's perfect for post-run, or a hangover, without using any bread whatsoever. It's also very good as a veggie option, just don't use bacon and replace it with another veg of your choice.
Syn free. Serves 2. You'll need a non-stick baking dish that can go in the oven.
4 bacon medallions (or rashers with the fat cut off), cut into small pieces
2 small handfuls of baby tomatoes
1 spring onion, sliced including the green section
Around 8-10 new potatoes (although you can use as many as you like, so if you're hungry, top up!) halved and then sliced into little half moon shapes about half a cm thick.
1. Preheat your oven to about 200 degrees (for fan assisted, for non-fan assisted, please adjust accordingly)
2. When the oven is hot, spray your non-stick dish or pan well with frylight and add the sliced potatoes. Cook for 30 minutes before turning and spraying again, before returning to the oven for a further 10 minutes.
3. Slice your other ingredients and add everything into the pan with the potatoes apart from the eggs. It's recommended to pop the tomatoes at one end of the pan as they can get a bit leaky! Return to the oven and cook for around 15 minutes or until everything looks cooked through.
4. Make two little wells amongst the brunch mix, and crack in your eggs gently. Cook for a further 7 minutes and serve immediately. Each person should get one egg (or eat the lot if you're greedy, it can be done, trust me!)