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These flavour packed portobello mushrooms are a great breakfast meal. Couple with the traditional eggs and tomatoes, this dish delivers in taste and in energy, starting your day in a great way.
- 4 large Portobello mushrooms, stalks trimmed
- 1 tbsp olive oil
- 30g butter
- 2 thick slices bread, cut into cubes
- 4 rashers smoky back bacon, chopped
- 4 large tomatoes, chopped
- 1 tbsp fresh chives or parsley, chopped
- 4 eggs
- Freshly ground black pepper
- Heat the olive oil and butter in a large non-stick frying pan and fry the bread cubes until golden. Drain on kitchen paper and set aside.
- Add the bacon to the frying pan and cook until crispy, then remove from the pan. Cook the mushrooms gently in the bacon fat for 3-4 minutes on each side.
- At the same time, poach the eggs in gently simmering water for 3-4 minutes, until the whites are set and the yolks are runny.
- Place the mushrooms onto 4 warm serving plates, gills facing up. At this point, add the tomatoes and chives or parsley to the frying pan and cook over a high heat for 30-40 seconds. Return the bacon to the frying pan and heat with the tomatoes for a few more seconds. Season with black pepper, then share between the mushrooms and add the croutons.
- Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting, and the peas have cooked.
- Serve each mushroom with a poached egg on top, sprinkled with a little extra black pepper.