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.
Ingredients
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
Instructions
- 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.
