Full English rice

Preparation

You don’t need an all-day breakfast menu to enjoy a full English! Whip up this tasty rice dish instead.

1. Heat 1 tablespoon of the oil in a large, deep frying pan. Chop the onion and add to the pan with the bacon lardons. Fry for 4-5 minutes, until the onion has softened.
2. Slice the mushrooms and add to the pan along with the dried rosemary. Continue to cook for 3-4 minutes, until golden. Add the chopped tomatoes and cook for a further 2-3 minutes.
3. Add the rice to the pan and stir well until the rice is well coated with the tomatoes. Pour in the stock and bring to a simmer. Simmer for 15 minutes, stirring occasionally, until the rice is tender, and the stock has all but absorbed. Add the kale and continue to cook for 2 minutes, or until wilted. Season well.
4. Heat the remaining oil in a large frying pan and crack the four eggs into the pan. Fry for around 3 minutes, until the whites have cooked, and the yolks are still runny. Spoon the rice into four shallow bowls and top each with a fried egg.