This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Bacon, egg, tomato, fried bread and mushroom velouté

Jason Atherton gives a traditional fried breakfast the haute cuisine treatment. If you don’t have a water bath to hand, just poach the eggs in the usual way.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the tomato fondue

For the mushroom velouté