Breakfast Lasange


This recipe is always a winner as the flavours are a combination a lot of us love: bacon, eggs, tomato and cheese. Sometimes the old favourites should be enjoyed, doing them well and cooking from scratch is as satisfying as it gets!

Serves 4-6

  • 6 eggs
  • 6 rashes of unsmoked bacon, grilled
  • 1 tsp olive oil
  • 4 large field mushrooms, sliced
  • 1 red pepper, sliced
  • 1 400g tin of chopped tomatoes
  • 2 courgettes, sliced
  • 9 lasagnes sheets, fresh ones (or part cook the dried ones)
  • 4 tbsp grated cheddar cheese
  • 200g (or roughly 4 slices) black pudding - choose a good quality one!

For the Sauce (you could use a ready made white sauce if you're really short of time)

  • 300ml milk, any
  • 1 tbsp plain flour
  • 1 tsp salt
  • 1 heaped tbsp butter/olive oil spread

Grill the bacon and black pudding until just cooked. Crumble the black pudding and set aside

Pre-heat the oven to 200°C/Gas mark 6 and grease a medium, oblong casserole dish.

Place the sliced pepper, courgette and mushroom on a baking tray, drizzle over the oil and place in the oven for 15 minutes until softened.

Pour 1/3 of the tin of tomatoes on the bottom of the casserole dish. Place 3 lasagne sheets on top. Layer vegetables and 1/3 more of the tomatoes on top.

Place 3 more sheets of lasagne on top of the vegetables and then cut the bacon, covering the top of the lasagne and add the last 1/3 of tomato sauce.

Top with three more sheets of lasagne and leave to one side.

In a saucepan, place the butter/spread, flour, butter and milk and stir. Cook over a medium heat, stirring all of the time, until the sauce has thickened. Pour over the lasagne and place in the oven for 20 minutes.

When nearly cooked, remove from the oven and sprinkle over the cheese and black pudding. Make 6 gaps in the cheese and crack on the eggs. Return to the oven for a further 10 minutes until the eggs are just set, bit but still a little runny.

Season and scoff!