Tag Archives: Toast

Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 

This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.

 

 

#tripletested

#eatbreakfast

#pancakes

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#recipeoftheweek

Brunchtime French Toasts

Perfect for using up leftover egg, bacon and tomato. And it’s quick and easy too!

Brunchtime French Toasts

Brunchtime French Toasts

Preparation time 5 minutes
Cooking time 15 minutes
Calories per portion 645 Kcal
Fat per portion 42g
of which saturated 8.3g
Serves 1

Egg 1, beaten
Salt and freshly ground black pepper
Wholemeal bread 1 slice
Vegetable oil 2 tbsp
Lean trimmed back bacon 2 rashers, de-rinded
Field mushroom 1, wiped, peeled and sliced
Tomato 1, thickly sliced
Snipped chives to garnish

1 Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.

2 Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.

3 Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.

4 Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.

5 To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

leftover egg, bacon and tomato.
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