Chef Brian Mc Dermott has prepared some party recipes from his award-winning cookery book Donegal Table. The fourth in the series is the extremely tasty Bacon on Eggy Bread with Field Mushrooms.
Eggy bread is one of life’s pleasures when done right. Top it with crispy bacon and mushrooms and its fitting for any occasion.
We got Batch Loaf in our house which was cut thick and always fresh.
Serves: 4
Ingredients
4 eggs
50ml Milk
pinch of cinnamon
Freshly ground black pepper
4 Slices of Bread Batch Loaf
A drizzle of Rapeseed oil
12 streaky bacon rashers ( dry cured)
40g tomato ketchup
Handfull of rocket leaves
8 Mushrooms sliced
Pinch of Thyme
50g Butter
Method:
Heat the grill and place the bacon on a tray and grill until crispy.
Whisk eggs in a bowl with milk, cinnamon, and twist of black pepper.
Cut 4 slices of a batch loaf. Place bread in the egg mix for 1 minute to soak.
Heat a large frying pan and add a drizzle of oil and knob of butter. Add slices of bread and cook on medium heat until golden brown on both sides. Place bread in a warm oven and in the same pan add a knob of butter and fry the sliced mushrooms with a sprig of thyme and pepper.
Serve the bread with some rocket, the bacon, mushrooms, and a dollop of ketchup.
Brian’s Tip
Also great with quality sausages from you’re local butcher
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