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3 rashers bacon
1 sausage
Scrambled egg on toast
Portabello Mushroom
Baked Beans
Hash Browns
1 sausage
Scrambled egg on toast
Portabello Mushroom
Baked Beans
Hash Browns
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Anyone who eats beans for breakfast is a sick **.
they are mushrooms you can carry around with you. it's what fun guys prefer
I shall be having six weetabix with a pint of milk and a few cheese & tomato sandwiches.
It most certainly will not be at 7am though; an English gentleman does not rise before noon.
It most certainly will not be at 7am though; an English gentleman does not rise before noon.
Scrambled eggs with mushrooms, bacon and toast
Ingredients
For the mushrooms
15g/½oz butter
100g/3½oz wild mushrooms
1 tbsp chopped parsley
For the scrambled eggs
3 free-range eggs, whisked
1 tbsp double cream
salt and freshly ground black pepper
25g/1oz butter
To serve
2 rashers bacon, fried until golden, chopped
fresh chives, to garnish
Method
1. For the mushrooms, melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.
2. For the scrambled eggs, whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper.
3. Melt the butter in a frying pan over a low heat and add the egg mixture. Cook, stirring gently, for 2-3 minutes, or until cooked to your liking.
4. To serve, place a chefs' ring in the centre of a plate. Spoon in the scrambled egg and top with shredded bacon, then carefully remove the ring. Arrange mushrooms around the egg stack and garnish with chives.
5. Don't forget the toast :)
Ingredients
For the mushrooms
15g/½oz butter
100g/3½oz wild mushrooms
1 tbsp chopped parsley
For the scrambled eggs
3 free-range eggs, whisked
1 tbsp double cream
salt and freshly ground black pepper
25g/1oz butter
To serve
2 rashers bacon, fried until golden, chopped
fresh chives, to garnish
Method
1. For the mushrooms, melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.
2. For the scrambled eggs, whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper.
3. Melt the butter in a frying pan over a low heat and add the egg mixture. Cook, stirring gently, for 2-3 minutes, or until cooked to your liking.
4. To serve, place a chefs' ring in the centre of a plate. Spoon in the scrambled egg and top with shredded bacon, then carefully remove the ring. Arrange mushrooms around the egg stack and garnish with chives.
5. Don't forget the toast :)
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