Bacon corn bread breakfast

Bacon corn bread with creamy mushrooms and eggs

This breakfast makes leftovers the star. Top a slice of toasted, bacon corn bread with a perfectly fried egg and creamy mushrooms for the best breakfast.
Course Breakfast, leftovers
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Alida Ryder


for the creamy mushrooms

  • 250 g 1 punnet mixed mushrooms, sliced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 garlic cloves crushed
  • 100 ml cream
  • 1 teaspoon fresh lemon juice
  • salt & pepper to taste

to serve

  • toasted bacon corn bread
  • fried eggs done to your preference


  • To make the mushrooms, heat the olive oil and butter in a pan over medium heat then add the mushrooms.
  • Fry until golden then add the garlic and sauté for another minute or two. Add the cream and allow to simmer and thicken for a few minutes then season with lemon, salt and pepper.
  • To serve, top the toasted bacon corn bread with a fried egg and a generous spoonful of creamy mushrooms.
  • Serve immediately.