You will need
4 large Portobello mushrooms
2 beef tomatoes
4 medium eggs
4 slices unsmoked back bacon
2 wholemeal English-style muffins, halved
1 tablespoon chopped chives
Remove the stalks from the mushrooms and place in a grill pan. Slice the ends off the tomatoes and cut in half to create 2 circle shapes and place in the grill pan with the mushrooms. Place under a preheated grill for 5 minutes on each side. Set aside and keep warm. Meanwhile, poach the eggs for 2-3 minutes (one at a time if easier). 2.
Place the bacon in the grill pan and grill for 5-6 minutes, turning once until golden. Towards the end of cooking toast the muffins. 3.
To serve stack the bacon on top of the muffins then top with the mushrooms, tomatoes and egg. Scatter with the chives and season with black pepper.
Hints and tips:
To poach eggs, bring a wide, shallow pan of water to just simmering. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex then crack the eggs, one or two at a time, directly into the centre of the whirlpool. 2.
As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). 3.
After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper. For a firm yolk cook for a further minute or so.
For a vegetarian option simply remove the bacon from the stack.Recipe and image courtesy of www.shakeupyourwakeup.co.uk
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