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Breakfast stack with mushroom ‘bacon’. (PHOTO: Misha Jordaan)
Prep Time: 15mins
Servings: 4
Cooking Time: 15mins
Ingredients
- 2-3 - large brown steak mushrooms
- - GLAZE
- 1Tbs - golden syrup or honey
- 1tsp - smoked paprika
- 2tsp - chicken spice mix
- 45ml - olive oil
- - TO SERVE
- ¼c - smooth cream cheese
- 4 - readymade roos¬terkoek or English muffins, sliced horizontally and spread with butter
- - fresh rocket leaves
- 4-8 - fried or poached eggs
Method
Preheat the oven to 180°C. Line a large baking sheet with foil and grease lightly with a little oil.
1 Cut the mushrooms into long strips and arrange in a single layer on the prepared baking sheet.
2 Glaze Mix all the ingredients well and brush both sides of the mushroom strips with the glaze. Bake for 10 minutes.
3 Turn the strips and brush with more of the glaze. Increase the oven temperature to 230°C and cook for another 3-5 minutes or until the mushrooms are sticky and crispy around the edges.
4 To serve Spread the cream cheese on the toasted roosterkoek or English muffins. Arrange the rocket leaves and a few strips of mushroom bacon on top.
5 Add the eggs and finish with more of the mushroom bacon and rocket. Serve immediately.
