A great breakfast and it’s satisfying enough not to miss having toast!

Ingredients (Serves 2)

• 4 rashers back bacon
• 4 large cap mushrooms
• 4 eggs
• 2 tbsp olive oil
• flat leaf parsley, chopped
• black pepper
• Parmesan cheese

1. Remove the rind and fat from the bacon and chop. Dry fry in a frying pan. Put aside. Lightly brush the mushrooms with oil and gently grill them for 5 minutes.
2. Meanwhile, lightly beat the eggs with 1 tbsp olive oil and add to pan. Cook gently, stirring until scrambled but not dry. Sprinkle the chopped flat leaf parsley, the cooked bacon and some black pepper into the eggs. Spoon the scrambled egg mixture onto the cap mushrooms. Finish with some grated shavings of Parmesan cheese.

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