This is a nice little cooked breakfast without any carbohydrates.  The flavours go so well together and the cooked tomato and mushroom are full of juicy goodness.

Method (serves 1)

• Heat the oil in a frying pan and cook the mushroom face down for 2 minutes and then turn over for another 2 minutes.  Sprinkle with salt and pepper and then pop onto an oven tray and into a 180ºC oven for about 8 minutes.  
• Meanwhile, fry the bacon along with a thick slice of beef tomato. 
• As the bacon browns turn it over and crack an egg in to the frying pan away from the tomato and bacon to prevent them all sticking together.  
• Turn the tomato over once it is browned.  Lay the mushroom gills-up on a plate, followed by the bacon, the tomato and top the whole thing off with the fried egg.