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    You will need

    4 slices Warburtons Farmhouse

    8 rashers lean back bacon, trimmed

    4 tomatoes, halved

    250g closed cup mushrooms, thickly sliced

    50ml vegetable stock

    1 tsp vegetable oil

    4 medium free-range eggs

    Freshly ground black pepper

    Make it

    20 minutes | Serves 4

    1. Preheat the grill. Arrange the bacon rashers and tomatoes on a grill rack and grill for 5-6 minutes, turning the bacon once.
    2. Meanwhile, put the mushrooms into a large frying pan with the stock. Heat and simmer for 5 minutes, stirring occasionally.
    3. Heat the vegetable oil in a non-stick frying pan and crack in the eggs. Cook over a medium heat for about 2 minutes until set, then transfer to the grill to set the surface.
    4. Remove the grill pan and share the bacon and tomatoes between 4 warm serving plates.
    5. Toast the bread, slice in half and place on a plate or in a toast rack.
    6. Share out the mushrooms, then place one egg onto each plate. Serve seasoned with black pepper.