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  • Writer's pictureGeorgia Sheehan


The perfect breakfast recipe for this weekend!


Jake. We know you love him, we know you miss him, so we asked him for a little taste... his favourite post-class breakfast recipe!

The only thing better than hearty scrambled eggs for breakfast are poached eggs served in a pool of spicy tomatoe and herbed sauce (with crunchy buttered toast on the side, of course)!

Not only is this recipe easy, but it's also delicious. Perfect for the last few weeks of colder mornings.


What you'll need:

2 eggs

1 brow onion, diced

3 garlic cloves

2 tbls fennel seeds

2 tbls dried oregano

150g diced streaky bacon

150g pork sausages, casing removed

50g green olives or black

100g Chillies in Adobo sauce

1 mozzarella ball

500g tinned tomatoes

Olive oil



1. Heat the oven, 200 degrees Celsius.

2. In a medium fry pan, add the oil and brown the onions. Once the onions are coloured, add bacon and cook until golden.

3. Add the dried herbs to the pan and cook for 1 minute.

4. Add the chillies and garlic and cook for 3 minutes.

5. Break up the sausage and add to the pan. Fold into the mixture and cook for 3 minutes.

6. Add the tinned tomatoes and cook for another 5 minutes.

7. Crack the eggs on top of everything in the pan. Break up the mozzarella, also add to the pan. Top with olives. Place pan in the oven and bake for 15-20 minutes, until the eggs are just cooked.

8. Once out of the oven, serve with crispy bread and grated parmesan.


We hope you have the time to try this recipe this weekend! We know that everything Jake has approved is 11 / 10, so we will definitely be!

Happy weekend x

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