Eggs, Bacon and Mushrooms

Mix the eggs with the milk, add a little salt and pepper and fry the egg mixture, stirring, in a little butter in a non-stick frying pan, using a wooden spoon to carefully loosen the egg mixture from the edge of the frying pan. Just before the egg mixture sets, remove the frying pan from the stove to keep it juicy.

Roast the sliced mushrooms in a little bit of butter, season with salt and pepper. In another frying pan, roast the breakfast bacon until crispy and then degrease it on the kitchen roll.

Spread the egg mixture on 4 slices of bread, place the fried bacon on top, then the mushrooms and sprinkle with parsley.

Our tip: Use bacon with a fine, smoky note!

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