Sunday, September 9, 2012

Bacon Mushroom and Tomato Medley

As with every year by the time the football season is over we are over egg and bacon for breakfast on a Sunday.  Today is the first Sunday since April we have our Sunday's back.  Don't get me wrong we love junior football but it takes the whole day with games, helping out and presentations on a Sunday evening.  It's for a good cause though - the kids.

This morning I decided to use a punnet of mixed tomatoes along with some mushrooms and bacon to create a lighter yet filling brunch.  Such a mixture of vegetables, some herbs, a little bacon all served on a toasted slice of Pane di Case - YUM!!

To be perfectly honest this would make a lovely pasta topping or as a side dish with a meat.

Bacon Mushroom and Tomato Medley
Serves: 4
ProPoints per serve: 1
cooking spray
1 red onion, diced
125 gram packet Weight Watchers Bacon, thickly sliced
200 grams buttom mushrooms, quartered
1/2 bunch fresh thyme sprigs, leaves removed
400 gram punnet Mixed Baby Tomatoes
freshly ground black pepper
fresh basil leaves to serve

Heat a large frying pan over high heat, spray with cooking spray.  Add onion and bacon cook, stirring, for 2 - 3 minutes or until onion has softened.  Add mushrooms, stirring, for a further 5 minutes.

Add thyme and tomatoes, season with freshly ground black pepper to taste.  Reduce heat to low, cover and simmer for a further 5 - 8 minutes or until tomatoes have softened.

Serve sprinkled with fresh basil.

(Click here for a printable version of this recipe)

1 comment:

leaf (the indolent cook) said...

That looks super hearty! Must be such a satisfying brunch.