Breakfast Burgers

Preheat the oven to 220°C.

Line a baking tray with foil and place on the mushrooms and bacon medallions. Spray the tops of the mushrooms with low-calorie cooking spray and season with salt and pepper. Place the tray in the middle of the oven for 10 minutes or until cooked, flipping the bacon over halfway.

While the bacon and mushrooms are cooking, prepare the burgers. Season the mince with Worcestershire sauce, onion granules, sage, salt and pepper. With clean hands, divide the mince into 4 and shape into burger patties that are around 1cm thick.

Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat.

Cook the patties for 5 minutes on each side. When done they will have coloured on the outside and be cooked through. You can check by slicing the top with a knife to be sure. Place the patties on a plate under some foil, with the cooked bacon and mushrooms to keep warm.

Spray the pan with some more low-calorie cooking spray and fry the eggs for 3 minutes over a medium heat with the lid on. When done the white will be opaque and the yolk will be slightly set on top. Cook for 1 minute longer if you like your yolks fully set. Season the eggs with salt and pepper.

Assemble the rolls, burger patties, mushroom, bacon, egg and tomato and serve!