Bacon on Eggy Bread with Field Mushrooms

Name: Bacon on Eggy Bread with Field Mushrooms
Ingredients: 8 rashers dry-cured streaky bacon; 4 eggs; 50 ml milk; Pinch of cinnamon; Freshly ground black pepper; 4 slices of bread (preferably batch loaf; see page 128); Drizzle of rapeseed oil; 50 g butter; 8 mushrooms; sliced; Sprig of fresh thyme; Handful of rocket leaves; 40 g tomato ketchup

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Ingredients

8 rashers dry-cured streaky bacon
4 eggs
50 ml milk
Pinch of cinnamon
Freshly ground black pepper
4 slices of bread (preferably batch loaf, see page 128)
Drizzle of rapeseed oil
50 g butter
8 mushrooms, sliced
Sprig of fresh thyme
Handful of rocket leaves
40 g tomato ketchup

Instructions

Heat the grill and grill the bacon until crispy.
Whisk the eggs in a bowl with the milk, cinnamon and a twist of black pepper.
Place the bread in the egg mix for one minute to soak.
Heat a large frying pan and add a drizzle of oil and half of the butter. Add the slices of bread and cook on medium heat until golden brown on both sides.
Place the bread in a warm oven, and in the same pan add the rest of the butter and fry the sliced mushrooms with the sprig of thyme and some more black pepper.
Serve the bread with the rocket, bacon, mushrooms and a dollop of ketchup.
Brian’s Tip This is also great with quality sausages from your local butcher.