All Day Summer Breakfast

Perfect for weekends or holidays when you have more time to enjoy. This makes a great all day breakfast so enjoy also for brunch, lunch or dinner. For a vegetarian version, replace the bacon with grilled or fried haloumi cheese.

			  All Day Summer Breakfast

Serves: 4

Cooking time: 12-15 minutes


  • 2 tablespoons olive oil
  • 8 flat mushrooms, stalks removed
  • Salt and pepper
  • 3 bunches asparagus, woody ends removed
  • 20-24 baby truss, or large cherry, tomatoes
  • 4 free range eggs
  • 8 slices lean bacon or haloumi cheese
  • 4 slices sourdough bread


  1. Heat 2 frying pans over a medium to high heat and add a little olive oil to each. Cook mushrooms in one pan and asparagus in the other pan, 2-3 minutes. Turn mushrooms and asparagus over and season with salt and pepper.
  2. Cover pans and continue cooking until mushrooms are luscious and juicy and asparagus is just tender and still bright green, 2-3 minutes. Remove mushrooms and asparagus from pans and keep warm.
  3. Wipe out pans and heat them over a medium to high heat with a little oil. Add bacon (or haloumi cheese) to one pan. While bacon (or haloumi) is cooking, add a little oil to the other pan and cook eggs and tomatoes, seasoning with salt and pepper.
  4. Meanwhile toast sour dough bread.
  5. To serve, top toast with bacon (or haloumi) and egg and serve mushrooms, tomatoes and asparagus on the side.


  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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