The new edition to an English breakfast for a perfect breakfast on a special day.
Prep time: 20 minutes
Cook time: 15 minutes
Easy Recipe
Serves 2
Ingredients:
4 pieces of bread which you can toast;
6 cherry or piccoli tomatoes;
1 pack of unsmoked bacon (6 pieces);
1 pack of chestnut mushrooms (250g);
4 medium-large eggs;
1 pack of smoked salmon (60g);
2 avocados;
2 pinches of chilli flakes;
3tsp olive oil.
Recipe:
1. On a chopping board, chop 250g of chestnut mushrooms into thin slice and 60g of smoked salmon into long strips.
2. Carve out the pip of both avocados by cutting round the pip and turning either side. Then scoop out the avocado and mush in a small mixing bowl with a fork. Mix in 2 pinches of chilli flakes and 3tsp olive oil.
3. Heat up a frying pan and once the pan is hot enough drizzle oil on. Start frying the 6 pieces of unsmoked bacon on a high temperature and turn after 5 minutes. Once crispy and brown on the outside, turn the bacon onto a chopping board and cut off all the fat. With the same frying pan, start frying the tomatoes and mushrooms for 5 minutes on high temperature.
4. For the poached eggs, take some cling film; oil and 4 medium-large eggs. In a small mug, mould cling film round the inside and crack an egg into the cling film with 1/2tsp of oil. Twist the top of the cling film making sure that the egg cannot come out. Repeat this 4 times. Fill a saucepan at least halfway with water and bring to a boil. Once the water starts to boil bring to a simmer and place the eggs in clingfilm into the water for 3.5 minutes. Once poached, bring the eggs out the water and take off the cling film.
5. Once the toast is toasted and buttered and everything is cooked, start plating everything up.
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