Full English tasting plate

Full English tasting plate

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 6

Michelin-starred chef Jason Atherton deconstructs the Great British breakfast and makes a light, playful plate

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
201
protein
7g
carbs
11g
fat
14g
saturates
5g
fibre
3g
sugar
6g
salt
0.6g

Ingredients

  • 6 thin rashers pancetta
  • 25g butter, plus extra for frying
  • 3 slices white bread, crusts removed, diced
  • 200g whole wild mushrooms or sliced chestnut mushrooms
  • 6 egg yolks (keep them separate)

For the tomato fondue

  • 1kg vine-ripened tomatoes
  • 1 tbsp olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, crushed
  • 2 thyme sprigs, leaves removed
  • 2 bay leaves
  • 1 tbsp tomato purée

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Method

  1. Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.
  2. To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
  3. Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.
  4. Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.
  5. Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.
  6. To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.

Recipe from Good Food magazine, May 2012

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Comments

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mariabudgen's picture
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Made this for a dinner party for 6 last night and it went down a storm - everyone was impressed by the concept. It was also easy to make, although lots to prepare. We had a test run earlier in the day with the eggs and you do have to be careful not to knock the yolks once separated. I used an egg separator, then gently put each yolk in a ramekin with a splash of water to stop it sticking. Then it was easy to put each one into the boiling water for the 1min cooking time - otherwise you would find some were cooked for 1 min and others for 5mins if you tried to separate at the time!
We also prep-prepared the tomato sauce as suggested and made the croutons and kept them warm in the oven along with the pancetta. So only had to cook the yolks and mushrooms at the last minute. Worth the effort. We then followed up with the Roast Cod and Paella recipe which went with it in GF May 12 and our guests gave us 5 stars!

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