Creamy Bacon and Mushroom Muffin
This is a ridiculously easy and very tasty lunch dish, great on a lightly toasted plain muffin or granary bread, or as a filling for a baked potato. The quantities shown here are for one hungry person...
2 rashers bacon (diced)
3 large mushrooms (very thinly sliced)
Worcester sauce
Crème fraiche
1 toasted muffin
Heat the oil in a frying pan on a high heat and fry the bacon until nearly crispy.
Add the mushrooms and cook until lightly golden.
Add 2-3 teaspoons of Worcester sauce to the hot pan and stir it around until it coats the mushrooms and bacon and bubbles away to almost nothing.
Add 2 tablespoons of crème fraiche and stir it into the mixture. Season with black pepper (no salt - the bacon and Worcester sauce are salty enough)
Serve piled onto a hot buttered toasted bagel with slices of fresh tomato on the side.
If you do not have any Worcester sauce, you can use the juice of half a lemon with some dark soy sauce and a bit of brown sugar, and natural yoghurt could replace the crème fraiche.
2 rashers bacon (diced)
3 large mushrooms (very thinly sliced)
Worcester sauce
Crème fraiche
1 toasted muffin
Heat the oil in a frying pan on a high heat and fry the bacon until nearly crispy.
Add the mushrooms and cook until lightly golden.
Add 2-3 teaspoons of Worcester sauce to the hot pan and stir it around until it coats the mushrooms and bacon and bubbles away to almost nothing.
Add 2 tablespoons of crème fraiche and stir it into the mixture. Season with black pepper (no salt - the bacon and Worcester sauce are salty enough)
Serve piled onto a hot buttered toasted bagel with slices of fresh tomato on the side.
If you do not have any Worcester sauce, you can use the juice of half a lemon with some dark soy sauce and a bit of brown sugar, and natural yoghurt could replace the crème fraiche.
posted by Maeve Bradbury at 1:39 pm
2 Comments:
This was too easy, and quite wonderful. What about our waistlines?
We doubt any man will be able to resist these - we're goin g to find out tonight!
Have been lurking for a little while and just wanted to say that I've just made this for lunch and it was DEE-LISH! The Worcester sauce added a fabulous savouriness without overwhelming the mushrooms.
By the way a good tip for Cottage Pie from my mother-in-law is to put a little bit of horseradish in the mash...
Post a Comment
<< Home