Mushrooms Recipe

Mushroom, bacon & egg breakfast toastie

April 15, 2016

Mushroom, bacon & egg breakfast toastie 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


1 loaf ciabatta bread (40cm long)

150g streaky bacon, chopped roughly

30g butter

400g button mushrooms, sliced

1 tbs Worcestershire sauce

4 eggs

30g parmesan, grated finely

Fresh thyme leaves, to serve


1Preheat oven to 200°C (fan forced). Cut bread in half lengthways, set top aside for another use. Carefully scoop out and discard soft white bread from centre of loaf. Place bread base, cut-side up onto large flat baking tray.

2Cook bacon in a non-stick frying pan over medium heat 4 minutes or until light golden. Transfer to a plate. Increase heat to high, add butter and mushrooms and cook, stirring occasionally, 5 minutes until mushrooms are golden. Add Worcestershire sauce, toss to combine. Set aside to cool 5 minutes.

3Drain any excess liquid from mushrooms. Place bacon and mushrooms onto bread base. Crack eggs over mushrooms. Bake 15 minutes or until eggs are cooked to your liking.

4Season, sprinkle with parmesan and thyme, cut into pieces and serve.