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Methods

METHOD (Mushroom and Bacon)

• Preheat the oven to 200°C.
• Place mushrooms on the baking tray, stalk side up. Season with salt, pepper and chopped rosemary.
• Add a knob of butter on top of each mushroom.
• Next to the mushrooms, lay out the rashers of bacon.
• Bake in the oven for 8-10 minutes, until the bacon crisps and the mushrooms soften.
• While the bacon and mushroom are in the oven, prepare the scrambled eggs.

METHOD (Scrambled Eggs)

• While the bacon and mushroom are in the oven, prepare the scrambled eggs.
• Lightly beat the eggs, olive oil, salt, pepper and nutmeg together.
• Melt 1 tablespoon of butter in a non-stick pan over a medium low heat.
• Pour in the eggs, allowing it to partially set before using a wooden spoon pull the eggs back as you tilt the pan forward. Be as gentle as possible to avoid overworking the eggs.
• Repeat the process of pulling the spoon through the eggs till almost set, then add in the remaining butter.
• Once set, remove from the pan immediately to stop the eggs from cooking further and drying out.
• Plate the eggs, mushrooms and bacon on a plate alongside some toasted sourdough to serve.