You will need
250g pack of large flat mushrooms
300g back bacon
100g cherry tomatoes, halved
4 medium size eggs
100g baby spinach leaves
4 white muffins, split
4 teaspoons JS hollandaise sauce
Freshly ground black pepper
250g pack of large flat mushrooms
300g back bacon
100g cherry tomatoes, halved
4 medium size eggs
100g baby spinach leaves
4 white muffins, split
4 teaspoons JS hollandaise sauce
Freshly ground black pepper
Method
Preheat the oven to 190°C, 375°F, gas mark 5. Place the mushrooms on a baking tray.
with the bacon and cook for 20 minutes. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
Meanwhile, poach the eggs in gently simmering water. Wilt the spinach in a frying pan. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom.
Top with the bacon and tomatoes, place the second muffin half on top and serve. seasoned with freshly ground black pepper.
Preheat the oven to 190°C, 375°F, gas mark 5. Place the mushrooms on a baking tray.
with the bacon and cook for 20 minutes. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
Meanwhile, poach the eggs in gently simmering water. Wilt the spinach in a frying pan. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom.
Top with the bacon and tomatoes, place the second muffin half on top and serve. seasoned with freshly ground black pepper.
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