Balanced Full Breakfast – Weekend Edition
A lighter take on the classic cooked breakfast — high in protein, rich in flavour, and full of real food. Perfect for active weekends or hotel mornings.
Plants
tomatomushroombeanthymeparsley
Tags
stepwise-resetweekendbalancedprotein
Main
- Eggs — 2
- Bacon — 1–2 rashers
- Baked beans — ½ cup / 100 g
- Tomato — 1 small, halved
- Mushrooms — 4–5, sliced
- Olive oil — 1 tsp
- Fresh thyme or parsley — a pinch
- Salt and pepper — to taste
Steps
- Warm a non-stick pan with olive oil over medium heat.
- Add mushrooms and tomato halves; cook gently until softened and lightly browned.
- Push to one side and add the bacon. Cook or grill until just crisp.
- In a separate pan, fry or poach the eggs to your liking.
- Warm the baked beans briefly in a small pot or microwave-safe bowl.
- Serve everything together, topped with herbs and freshly ground pepper.
Variations
- Swap bacon for grilled halloumi, veggie sausages, or smoked salmon.
- Add spinach or kale for extra greens.
- For a vegetarian version, double the beans and skip the bacon.
Notes
- Occasional treat: This is your “enjoy it, don’t abuse it” breakfast — rich, satisfying, and absolutely fine once in a while.
- Portion matters: Keep it modest — two eggs, one or two bacon rashers, and half a cup of beans is plenty.
- Weekend fuel: Ideal for days when you’re more active — hiking, cycling, or exploring. If you have a long Saturday ahead, you may find you can skip or go light at lunch.
- Hotel mornings: If travelling, this version is a great way to enjoy a cooked breakfast without overdoing it — simply fill half your plate with the protein and half with the vegetables.
- Plant count: 5 (tomato, mushroom, beans, thyme, parsley).
- Balances protein, fat, and fibre to keep energy steady long after breakfast.