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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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
- 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.