One of the country’s favourite breakfast situations with a Provencal twist.
Ingredients For
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120 g
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200 g
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x 2
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x 2
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x 1
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2 sprigs
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Preparation
1
Preheat the oven to 200°C/gas mark 6.
2
Fried mushrooms: brush away any dirt from the mushrooms and trim the stalks. Slice them. In a frying pan on low-medium heat, drizzle a little olive oil, add the mushrooms, salt, pepper and thyme, and cook them for 5 minutes.
3
Roasted tomatoes: keep the tomatoes on the vine, wash them and put them in a roasting tray. Drizzle a little olive oil, season and roast in the oven for 15 minutes.
4
Baked beans: in a pan on low heat, add the beans with a knob of butter. Add in the tomato coulis, stir well and gently reheat for 5 minutes.
5
Sunny-side up eggs: in a frying pan, add a knob of butter, and break the eggs straight into the pan. Let it cook for 30 seconds-1 minute (not too long, as you want to keep the yolk runny).
6
Tartines: Slice the baguette and spread a generous knob of butter on the crumb.
7
Once all the ingredients are ready, serve them all together with some French mustard and enjoy with a cuppa!
Contributor
Alex Zouaghi
Food Blogger
