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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
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
salt and pepper, to taste
Method
1 Pre-heat oven to 200°C and place mushrooms on a rack on top of a baking tray. Drizzle with the olive oil, balsamic and 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 two 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, generously spread the slices of bread with sundried tomatoes on one side and mustard on the other. Top with the rocket, bacon, fried egg and sliced mushrooms. Add the remaining slices of bread and serve immediately.