Bacon And Eggs With Tomatoes And Mushrooms Recipes

MUSHROOM BACON TOMATO TARTS WITH EGGS

Steps:

• Roll puff pastry, on lightly floured surface, into two 10-inch (25 cm) squares. Cut each square into 4 portions; arrange on 2 parchment-lined baking sheets. Score a ¼-inch (5 mm) border around each portion. Place in freezer for 20 minutes.
• Meanwhile, place bacon in preheated non-stick skillet set over medium-high heat. Cook for 10 minutes or until starting to brown. Add mushrooms, thyme and garlic. Cook for 10 minutes or until mushrooms are browned and tender. Stir in tomatoes and remove from heat; cool slightly. Stir in cheese.
• Preheat oven to 400°F (200°C). Remove puff pastry from freezer. Beat 1 egg with 1 tsp (5 mL) water. Brush around border of each portion of puff pastry. Spoon tomato mixture over pastry, staying within border.
• Bake for 15 minutes or until lightly browned. Remove from oven and crack an egg into centre of each tart. Sprinkle with salt and pepper. Bake for 8 to 10 minutes or until white is set and yolk is still slightly runny.

BACON AND EGGS WITH TOMATOES AND MUSHROOMS

Steps:

• In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
• In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
• Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
• Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
• In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

MUSHROOM, TOMATO, BACON AND EGG PIE

Steps:

• Preheat oven to 190-200 degrees.
• Line a 20cm pie dish with baking paper.
• Place 1 sheet of pastry over the paper.
• Trim edges.
• Place bacon, mushrooms, tomato and onion in pastry case.
• Season with black pepper.
• Crack eggs over filling.
• Top pie with remaining sheet of pastry.
• Trim and crimp edges.
• Glaze top of pie with milk.
• Cut a vent in centre of pie.
• Bake for 25-20 minutes or until pastry is golden brown.

MUSHROOM, BACON & TOMATO FRENCH TOAST

Steps:

• Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
• Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
• Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.

BAKED EGGS WITH BACON AND TOMATOES

Steps:

• Preheat oven to 375.
• In large skillet over medium high heat, fry bacon until just crisp.
• Add potatoes and saute until browned.
• Remove to bowl and set aside.
• In same pan over same heat, saute onion until softened.
• add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
• Return the potato/bacon mixture.
• Place mixture in greased 7 x 11 baking dish.
• Make 4 indentations in the mixture and gently break the eggs into them.
• Season with the rest of the salt and the pepper.
• Bake 15-20 minutes or until eggs are cooked to your desired doneness.
• Sprinkle the thyme over and serve immediately.