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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
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Author
Alida Ryder
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.