Ok, this is about as French as cricket, but I was listening to fip as I was eating this, and the presenter wished her listeners a ‘bonne Dimanche’. Bonne Dimanche indeed.

To feed one person you will need:

• 2 slices off a large white crusty loaf of bread
• 1 rasher of bacon
• A sausage opened out, or a sausage-amount of sausage meat
• A slice of cheese (I used Emmental)
• Condiments of choice

Put the grill on! On some foil, flatten out the sausage meat so it’s the same shape and size as your bread. The idea here is that it cooks much more quickly than a normal sausage. Put it under a medium-high grill with the bacon.

When the bacon and sausage are looking cooked on one side, flip them and put the bread under the grill. Keep an eye on it.

When the bread is toasted on one side, flip it over, put the sausage meat on one slice and add the cheese on top. Keep under the grill for a minute or two until all the meat is cooked and cheese melted.

Assemble and eat with condiments like tomato ketchup or American mustard.

SonA had a fried egg in his as well, but I think that’s de trop.

You will need

• 1 tin of Heinz baked beans
• half tsp of cumin
• half tsp ground coriander
• half tsp smoked paprika (or less – this makes it really spicy)
• one small dried chipotle, crumbled

Put the beans in a pan on the hob, add the spices and simmer slowly for at least half an hour. Even tastier for breakfast the next day on toasted left-over soda bread (pictured here mixed with some left-over French tinned cassoulet).

Feeds 3.

• 6 tortilla wraps
• 6 eggs
• 6 sausages
• 3 rashers of bacon
• splash of milk
• butter & vegetable oil
• half tsp vanilla extract
• half tsp ground cinnamon
• salt & pepper
• 6 slices processed cheese (the more artificial the better)

Put the grill on, and cook the sausages and bacon. Use 3 eggs to make 1 plain batch of scrambled eggs. Place 1 slice of cheese on each of the 3 wraps and divide eggs equally among 3 wraps. Slice the cooked bacon & sausages and do the same, piling everything up in the middle. Trim 3 wraps so they are slightly smaller, place on top of each wrap, and fold the bottom over to make a tight package.

Now we did the next bit different ways.

You can fry this wrap on both sides until golden brown and serve with scrambled eggs made with cinnamon and vanilla, or you can fry the wrap quickly on both sides, dip in the vanilla / cinnamon scrambled egg mix and fry again. I actually preferred the first way. EAT.

Makes 3 burritos.

Ingredients:

• 1 huge potato (or 3 small ones)
• 1 medium or small onion
• some fresh chillis
• half a red pepper, diced
• 3 eggs
• 3 sausages of choice
• 5 rashers of bacon
• salt, pepper
• olive oil
• smoked paprika
• chilli sauces of choice
• 200g grated cheddar cheese
• 3 tortillas / wraps

Put the grill on, grill the sausages and bacon. Remove the bacon when crispy.

Peel and grate the potato and onion – I used a food processor and picked the gratings out by hand to leave the juice out. Fry the potato and onion in a big pan. If it sticks and goes brown in places, so much the better. Add the diced red pepper, fresh chilli, salt, pepper, some smoked paprika. After about 10 minutes, chop the crispy bacon into chunks and add to the pan, stir. Crack in 3 eggs and mix, stirring until the egg is cooked. Then add the cheese and stir until melted.

Now get your 3 tortillas and place a cooked sausage in the middle of each. Surround the sausage with the mixture from the pan, and add your chilli sauce of choice at this point (we like the Wahaca ones). Fold your burrito and quickly grill them in the same tray you cooked the bacon and sausage in.

I’d have taken a better photo, but they didn’t hang around long enough. Not quite as epic as Epic Meal Time’s, but a whole lot quicker and easier. And so, so tasty. We could all have eaten another one…

Ok – not a recipe, but this was so tasty I had to share. A BLT with melted cheese. Slice crusty bread in half, spread with a little mayo. Add ketchup & American mustard to one side. Slice sweet small tomatoes on one side & cover with black pepper. When you flip the bacon over, add a thin slice of your cheese of choice to the cooked side & let it melt in the frying pan. When the cheese is gloopy, add the bacon to the bread and stuff in some leaves – rocket would be good but I used lettuce & baby spinach. Assemble and eat. The weather justifies it.

Serves 1.

• 2 lamb’s kidneys
• knob of butter
• tsp dried oregano
• slug of Worcestershire sauce
• 2 tablespoons crème fraîche
• half a teaspoon of smoked paprika
• salt and pepper

Wash and slice the kidneys in half. Remove the white bits with sharp kitchen scissors. Fry on each side for a few minutes in the hot butter. Add salt & pepper, a slug of Worcestershire sauce. When the kidneys are cooked, add the crème fraîche and serve on toast or crusty bread with a sprinkling of paprika. Offally good.

You can read more breakfast recipes here.

• Tin of chopped tomatoes
• small onion
• half a fresh chilli, or some dried chilli flakes
• Worcestershire sauce
• olive oil
• tin of kidney beans, drained & rinsed
• teaspoon of sugar or Agave nectar or something sweet

Chop & fry the onion in a little olive oil with the chopped chilli, until the onions start to colour & get a bit sticky. Chuck in the tomatoes, kidney beans a dash of Worcester sauce (or maybe soy sauce if you’re strictly veggie) and a tiny bit of something sweet – a tiny bit of sugar or agave nectar or whatever you have to hand.

Simmer for 20 minutes or so, while you cook sausages, bacon & eggs. Delish!

• box of chestnut mushrooms
• knob of butter
• tsp dried oregano
• slug of Worcestershire sauce
• 2 tablespoons crème fraîche
• half a teaspoon of smoked paprika
• salt and pepper

Wash and dry the mushrooms. Quarter them and fry in the butter and the oregano until almost cooked through. At the last minute season, add the Worcester sauce, stir in the crème fraîche and sprinkle over the paprika. Mix and serve at once on warm toast. Must try this with kidneys…

This is adapted from ‘The great Mexican breakfast’ in Thomasina Miers’ Mexican Food Made Simple – she’s the genius behind Wahaca, the Mexican restaurant chain. It’s a bit like Huevos Rancheros, but we ate these slobbing out in bed one Sunday morning, rather than on a hard-working ranch – hence the name. It’s probably also the perfect hangover cure – though I wouldn’t know about that of course.

Serves 2.

• 400g tin of tomatoes
• 1 small onion
• butter and/or oil for frying
• some fresh chilli, chopped – I used some Ring of Fire chillis – zing!
• 1 clove of garlic, chopped
• salt and pepper
• tsp brown sugar
• Worcestershire sauce
• grated cheese of choice
• 2 tortillas / flatbreads
• 2 eggs

In a pan, fry the onion and chilli in a little butter until the onions are translucent. Add the garlic and fry briefly. Add the chopped tin of tomatoes, salt and pepper, sugar, a generous slug of Worcestershire sauce. Simmer over a low heat until the sauce thickens – maybe 20 minutes or so.

Warm the flat-breads or tortilla wraps on a dry frying pan or griddle while you fry the eggs. Put a wrap on each plate, smother in sauce, pop an egg on each one and add grated cheese. Eat in bed.