Saved recipes | | Register | Welcome!

Antony Worrall Thompson's traditional breakfast with herby tomatoes


Antony Worrall Thompson shows us how to make the perfect traditional breakfast - complete with the perfect fried egg - in our easy step-by-step video.

(8 ratings)
Video player

My Recipe Book

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

What's this?
See my book
  • Makes: 1

  • Total time: 30 mins

  • Costs: Cheap as chips

  • Skill level: Easy peasy


  • 1 large free-range egg
  • 15g (1/2 oz) unsalted butter
  • 2 rashers of smoked bacon
  • 2 pieces of black pudding
  • 1-tablespoon olive oil
For the herby tomatoes
  • 450g (1 lb) large, ripe but firm tomatoes
  • 1 shallot, finely diced
  • 2 cloves garlic, chopped
  • 1-teaspoon soft thyme leaves
  • 2 tablespoons extra virgin olive oil
  • 4 anchovies, chopped (optional)
  • 2 tablespoons rough chopped parsley
  • Quarter teaspoon dried chilli flakes
  • 55g (2 oz) fresh breadcrumbs
  • Ground black pepper


  1. Heat a glug of olive oil in a frying pan then add black pudding and bacon. Fry for five minutes until the bacon is cooked and slightly browned.
  2. Heat the butter in a small non-stick omelette pan, once the butter is hot and foaming crack the egg straight into the pan.
  3. Allow the egg to set for about 30 seconds and then lightly baste the egg with a little of the butter whilst it is cooking. Cook over a medium heat until the egg is done to your liking and remove from the pan - be careful not to break the egg.
  4. Cut the tomatoes in half horizontally and remove the seeds. Sprinkle the cut sides with salt and then place them cut side down onto kitchen paper to remove some liquid. Allow the tomatoes to stand for 20 minutes.
  5. Meanwhile, pre heat the oven to 190c/Gas mark 5.
  6. Place the shallot, garlic, thyme, oil and anchovies (if using) in a food processor and blend to a smooth paste. Fold in the parsley, chilli and breadcrumbs. Season the mixture with pepper.
  7. Spoon the bread mixture into the tomato cavities and bake for 15-20 minutes in the oven. Serve on hot toast or at room temperature with crispy bacon or grilled mushrooms.
For more recipes by Antony Worrall Thompson visit
Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(8 ratings)

Rate this

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email