.. well, we think so anyway. I saw Jamie Oliver dipping crumpets in beaten eggs on the telly one day, and then frying them, making them like eggy bread - or rather eggy crumpets. Which got me thinking as I saw a lonely packet of breakfast muffins left on the shelf of the supermarket: I bet they wouldn't be half bad turned into 'eggy muffins'. And then, my mind wandered on: salty, crisp bacon and soft, brown, woody mushrooms. Oh yes. So I hurried around the supermarket filling my basket and then rushed home and made this.
Just one thing to mention: the mushrooms, as soon as they are tipped onto the waiting eggy muffin, will start to ooze out their dark juices. This actually is for the better because it soaks into the muffin giving a really beautiful, deep flavour. But the bad news is that it might dribble down your chin as you eat, so serve with napkins.
The Best Bacon Sandwich in the World, Ever
- 2 x muffins, split horizontally
- 1 large egg, beaten in a shalllow bowl
- 6 rashers of good quality smoked, streaky bacon
- around 6 medium sized chestnut mushrooms, cleaned and cut into medium-fat slices
- Drizzle a little olive oil into a wide frying pan and set on a medium heat. Warm up the grill to medium.
- Dip the muffin halves in the beaten egg, turning them over so that all the muffin halves are coated in the egg.
- Fry, for about 3 minutes on each side until golden. Transfer to some kitchen paper to remove excess oil.
- Grill the bacon until crisp.
- Put the empty frying pan back onto the heat and throw in the mushrooms. Stir around, until they are slightly coloured but still firm. You don't want them soggy - just keep an eye on them.
- Lay one eggy muffin half onto a plate, arrange the crispy bacon over the top and then pile up the mushrooms on top of the bacon. Place the other muffin half on top. Eat.