It’s no secret here that I think about breakfast a lot. Usually this means pancakes and porridge and an abundance of hot cross buns, but every now and then you need a proper English breakfast.

The other thing about breakfast, though, is that I like mine to be transportable, or at least able to be eaten at the office – I even took speculoos pancakes to the office to reheat and have with bananas. These parcels tick those boxes. Okay, so there’s no beans (how I like my breakfast) and it’s almost like a quiche. But you can pick it up and eat it on the move, without sacrificing any of that proper breakfast goodness.

English breakfast parcels

Serves 6 (ramekins)

Ingredients

3 rashers bacon, smoked or unsmoked, chopped
50g mushrooms, sliced
6 sheets filo pastry
4 eggs, whisked with 4 tbsp milk & seasoned with pepper
30g cheese, grated
5 cherry tomatoes, sliced (optional)
Butter, melted

Method

1) Preheat oven to 160C. Lightly fry bacon pieces and mushrooms slices (and tomatoes, if using them) until just cooked, then set aside. Brush each ramekin with a little butter to grease.
2) Cut your pastry sheets in half. Line a ramekin with one half, allowing excess to hang over the sides, then coat with butter using a pastry brush and place the second half on top, perpendicular to the first and allowing no gaps.
3) Add 1/6th of the mushroom and bacon to the ramekin, and top with approximately 5g grated cheese. Pour over the egg mixture until about 5mm from the top of the ramekin. Fold the excess pastry over, scrunch up, and dab with butter.
4) Repeat 5 times, and bake for 20 minutes or until golden brown. Remove from ramekins when cool.