Image and recipe provided by the South African Mushroom Farmers’ Association
Makes 2 sandwiches
4 portabello mushrooms
1 clove garlic, crushed into a paste
4 tsp balsamic vinegar
Extra virgin olive oil
4 slices of your favourite bread, lightly toasted
6 rashers streaky bacon
2 XL free range eggs
100g sundried tomatoes
2 tsp Dijon mustard
Handful fresh rocket
Salt & pepper, to taste
Pre-heat oven to 200°C and place mushrooms on a rack on top of a baking tray.
Drizzle with the olive oil, balsamic and garlic. Season to taste.
Roast for 10-15 minutes until tender.
Remove from the oven and allow to cool slightly before slicing.
While the mushrooms are baking fry two eggs until done to your liking. Season generously.
Fry bacon until crispy.
Mash the sundried tomatoes with a fork using a little of their vinaigrette to get to a spreadable consistency.
To assemble the sandwiches, generously spread the slices of bread with sundried tomatoes on one side and mustard on the other.
Top with the rocket, bacon, fried egg and sliced mushrooms.
Add the remaining slices of bread and serve immediately.