Is there ever an end to how many ways you can cook breakfast with a small number of ingredients? It never ceases to amaze me the number of different combinations that arise when you hunt around for a bit of inspiration.

I was on a bit of a mushroom tangent recently and decided to bake some giant mushrooms coated in my usual thyme, garlic, balsamic and olive oil mix (shake in a plastic bag for best coverage). I pan fried some halloumi with a drizzle of lemon juice then served the mushrooms and halloumi with two eggs (fried in a non stock pan with no oil), lots of mint and a drizzle of greek yoghurt mixed with tahini sauce. Oh, and a slab of really good toasted bread. Brasserie Bread’s New York rye loaf in this instance.

So easy. So good.