Name: Poached eggs and grilled bacon on a bagel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 slices bacon per person; olive oil for frying; salt; 1 tablespoon white wine vinegar; 1 to 2 eggs, per person, at room temperature; 1 bagel per person; freshly ground black pepper; Herb roast mushrooms on the side; 8 large flat mushrooms; 2 tablespoon extra virgin olive oil; 2 clove garlic, thinly sliced; salt and freshly ground black pepper; 2 tablespoon thyme leaves; 2 tablespoon roughly chopped fresh parsley

Ingredients

2 slices bacon per person

olive oil for frying

salt

1 tablespoon white wine vinegar

1 to 2 eggs, per person, at room temperature

1 bagel per person

freshly ground black pepper

Herb roast mushrooms on the side

8 large flat mushrooms

2 tablespoon extra virgin olive oil

2 clove garlic, thinly sliced

salt and freshly ground black pepper

2 tablespoon thyme leaves

2 tablespoon roughly chopped fresh parsley

Method

1.Cook bacon in a frying pan with a little oil until crisp and golden brown. Bacon can be kept warm in a moderate oven if necessary.

2.To poach eggs, fill a wide, deep-sided pan with plenty of water. Add a little salt and the vinegar. Bring water to a rolling boil, then break in the eggs. Reduce heat to a simmer to poach eggs for 3 minutes. Remove with a slotted spoon.

3.Toast bagel at the same time and spread with butter, if desired. Assemble breakfast components on a warmed plate and serve immediately. Serve herb roast mushrooms on the side, if desired.

4.To make herb roast mushrooms, heat oven to 200°C. Arrange mush-rooms stalk side up on a large oven pan. Mix oil with garlic and drizzle over mushrooms. Sprinkle with herbs and season with salt and pepper.

5.Place in the oven to roast for 15 minutes until browned and tender. Serve on toast or beside bacon and eggs.

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