John Myers
Ingredients for 1 servings:
- 4 medium-sized mushrooms, brown, finely sliced
- 2 slice(s) bacon, sliced into thin strips
- 3 spring onions, cut into coarse rolls
- ½ small garlic clove(s), finely chopped
- 1 stale roll from the day before or the day before
- 4 eggs, size M
- 4 cherry tomatoes, halved
- 1 pinch(s) Café de Paris (spice)
- e.g. chili salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
quick and tasty
Prepare the ingredients as listed. Cut the stale bread roll into slices approximately 15 mm thick, starting from the base. Crack the eggs into a bowl or deep plate and whisk. In a medium-sized pan, fry the mushrooms over high heat without any fat or oil. When the mushrooms release water, reduce the heat to half. Add the bacon, spring onions, and garlic and sauté until the bacon has taken on some color. Place the bread slices in the pan, spread the toasted bread on top, and divide the beaten eggs over them so that all the bread slices are coated with egg; therefore, do not use a pan that is too large. Add the tomatoes and season with Café de Paris spice mix and chili salt. When you see from above that the egg is starting to set, loosen the egg mixture a little from the sides of the pan. Place a flat plate or dish upside down on the pan and, with a half turn, tip the contents of the pan onto it. Now gently and slowly slide the pancake back into the pan and finish cooking. Serve while still hot.
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