We’ve all been there. Blood turned into beer, or at least it feels like that come Saturday morning where your body clock still wakes you up at 8, despite you only crawling into bed a few hours previous. This is a true fridge-raid and you can totally make it your own. I’ve used more traditional Full English ingredients but I’ve also been known to stick leftover takeaways in a pan of eggs so don’t limit yourself! This is even better when its made for you, so ask nicely and promise to keep the restorative teas coming all day…

Serves 4

Ingredients:

Around 500g any veg or protein you’ve got leftover from the week e.g.

100g halved cherry tomatoes

200g boiled/baked potatoes

6 rashers of bacon

100g chopped mushrooms

100g chopped red pepper

handful spinach

5 large free range eggs, beaten

Recipe:

1. Grill bacon. Fry mushrooms and pepper in a glug of olive oil. Add tomatoes and potatoes to get some colour on them.

2. Chop the bacon into the pan and add the spinach leaves to wilt a bit.

3. Add all this to the bowl of eggs to cover it. Add salt and pepper and return to the pan.

4. Cook over a medium heat for 8-10 minutes. Transfer to the grill if you’re pan has a metal handle- if not, flip out onto a plate and slide straight back into the pan to cook the other side.

Great hot or cold