Print Options:

Sauteed Mushrooms on Toast with Bacon, Egg and Chilli Jam

Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

 200 g Australian mushrooms(10-15), halved or quartered
 6 rashers streaky bacon
 2 eggs
 1 tbsp olive oil
 1 ciabatta roll
 20 g butter
 ¼ cup chilli jam or red pepper relish, to serve
 Snow pea sprouts, to serve
1

Preheat grill to a medium-high setting and line a baking tray with baking paper.

2

Place bacon rashers on the prepared tray and grill for 2-3 minutes on each side until cooked through and crisp.

3

Place mushrooms in a hot pan and cook, stirring for 2-3 minutes. Once lightly browned, add a drizzle of olive oil and continue to cook for a further minute. Transfer to a bowl and set aside while you fry the egg.

4

Return the frying pan to the heat with a drizzle of olive oil. Crack the eggs into the pan and cook for 2-3 minutes until the eggwhite is set and yolk remains runny.

5

Cut ciabatta roll in half and toast. Once toasted, spread with butter.

6

To serve, top the ciabatta toast with bacon, mushrooms and fried egg. Serve with chilli jam and snow pea sprouts.

Nutrition Facts

0 servings

Serving size