Bacon, Egg & Mushroom Brunch

Name: Bacon, Egg & Mushroom Brunch
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: 3 eggs (150g) Eggs; 2 rashers (60g) Bacon; a handful, halved (120g) Mushrooms; 2 halved (120g) Tomatoes; 1 thick slice (60g) Sourdough Bread

Recipes · Breakfast · Recipe, Typed Supps

The weekend plate, with enough vegetables on it to earn its place.

Allergens and patterns

Contains gluten, eggs.

Ingredients

3 eggs (150g) Eggs — The protein anchor, and the reason this holds you past lunch.
2 rashers (60g) Bacon — Processed meat, so this is a weekend plate rather than a Tuesday one — two rashers is the portion that keeps it that way.
a handful, halved (120g) Mushrooms — Browned in the bacon fat, they take on most of its flavour for none of its salt.
2 halved (120g) Tomatoes — Roasted cut-side down until they collapse — heat makes their lycopene easier to absorb, not harder.
1 thick slice (60g) Sourdough Bread — For the yolk, which is the only correct use for a plate like this.

Nutrition per serving

Calories: 329 kcal
Protein: 20.6g
Carbohydrate: 18.9g
of which sugars: 3.8g
Fat: 18.9g
of which saturated: 6.4g
Fibre: 2.2g
Sodium: 758.1mg

Method

Fry the bacon until crisp and lift it out, leaving the fat.
Cook the mushrooms and tomatoes in that fat until browned and collapsed.
Fry the eggs in the same pan.
Toast the sourdough and build the plate.