Ingredients
2 tbsp olive oil
½ ciabatta, sliced in half
salt and freshly ground black pepper, to season
100g/3½oz smoked streaky bacon, diced
1 garlic clove, thinly sliced
½ onion, finely chopped
1 mushroom, chopped into slices
100ml/3½oz double cream
100g/3½oz Stilton cheese, crumbled
1 free-range egg yolk

Method
1. Heat a griddle pan until smoking.
2. Drizzle the olive oil over the ciabatta and season, to taste, with salt and freshly ground black pepper.
3. Place the ciabatta onto the griddle pan and cook for two minutes on each side to create grill lines.
4. Heat a medium-sized frying pan and add the bacon. Cook for three minutes then drain off any fat.
5. Return the bacon to the pan, add the garlic, onion and mushrooms and cook for one minute.
6. Add the cream and Stilton and cook to allow the Stilton to melt into a sauce.
7. Remove from the heat, stir in the egg yolk and season, to taste, with salt and freshly ground black pepper.
8. To serve, place the ciabatta on a plate and pour over the thick bacon and cheese sauce.