A savoury combination of sauteed mushrooms and bacon served on a toasted bagel and topped off with a poached egg.
Recipe Courtesy of Crumb: A Food Blog.
Prep Time: 10 mins. | Cook Time: 15 min. | Serves: 2
4 strips bacon, finely chopped
225g white button mushrooms, thickly sliced
1 small shallot, finely chopped
2 tbsp dry white wine
1 cup baby spinach, roughly chopped
¼ cup chopped fresh parsley
½ tsp salt
½ tsp fresh ground black pepper
1 bagel, halved, toasted and lightly buttered
2 eggs, poached
1. In a large heavy-bottomed skillet set over medium-high heat, fry the bacon until well browned and starting to crisp.
2. Add the mushrooms to the pan, and saute for 7-10 minutes or until all the liquid has evaporated and the mushrooms are golden brown. Add the shallots and white wine, and cook for another minute, or until the wine has mostly evaporated.
3. Remove from heat, and stir in the spinach and parsley. Let stand for a minute or two to allow the spinach to wilt. Season with salt and pepper.