Treat yourself to a lazy brunch or comforting sofa supper with this quick and easy recipe from The Hairy Bikers.
For the mushrooms, heat a frying pan over a medium heat and add the butter, olive oil and shallots. Fry for 2-3 minutes until softened then add the mushrooms. Increase the heat and fry the mushrooms for 2-3 minutes, or until the mushrooms are golden-brown around the edges. De-glaze the pan with the sherry vinegar, using a wooden spoon to scrape up any browned bits, the stir in the herbs. Season with sea salt and freshly ground black pepper. Keep warm.
For the parmesan cream, bring the cream to a boil in a small saucepan over a medium heat then whisk in the parmesan and some freshly ground black pepper. Simmer for 3-4 minutes or until reduced to a thick sauce consistency. Keep warm.
For the toast, preheat a griddle pan over a medium-high heat. Drizzle the bread with olive oil and toast on the griddle pan until crisp and golden-brown on both sides. Rub one side of each piece of toast with the garlic. Set aside and keep warm. Keep the griddle pan hot.
For the bacon and eggs, griddle the bacon rashers in the same pan you used for the toast until crisp and then set aside and keep warm.
Bring a saucepan of water to a simmer and pour in the vinegar. Crack the eggs into ramekins or cups and tip them gently into the water. Cook for 2-3 minutes or until the white is opaque and the yolk cooked to your liking. Remove with a slotted spoon and drain on kitchen paper.
To serve, place the toast on serving plates, top with the mushrooms then the egg and lay over the bacon, spoon over the cream sauce and finish with a sprig of parsley.
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