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Portabello Breakfast Sandwich

Makes 2 sandwiches

 

Ingredients

4 Portabello mushrooms

extra virgin olive oil

4 tsp balsamic vinegar

1 clove garlic, crushed into a paste

salt & pepper, to taste

2 XL free range eggs

6 rashers streaky bacon

100g sundried tomatoes

4 slices of your favourite bread, lightly toasted

2 tsp Dijon mustard

handful fresh rocket

 

Method

1 Pre-heat oven to 200°C and place mushrooms on a rack on top of a baking tray. Drizzle with olive oil, balsamic and dot with garlic. Season to taste. Roast for 10-15 minutes, until tender. Remove from the oven and allow to cool slightly before slicing.

2 While the mushrooms are baking, fry 2 eggs until done to your liking. Season generously. Fry bacon until crispy.

3 Mash the sundried tomatoes with a fork using a little of their vinaigrette to get to a spreadable consistency.

4 To assemble the sandwiches, on 1 side of 2 slices of toast, generously spread with the sundried tomatoes. Spread mustard on the other 2 slices of toast. On the tomato toasts, layer the rocket, bacon, eggs and sliced mushrooms. Top with the remaining pieces of toast and serve immediately.