The perfect recipe for a lazy weekend brunch. You had us at bacon jam!
2 slices sourdough bread
2 garlic cloves
4 rashers of bacon
80g chestnut mushrooms
5 sprigs of fresh thyme
1 tbsp olive oil
1 tbsp maple syrup
1 tsp apple cyder vinegar
1 small red onion
15g light brown sugar
handful of spinach
salt & pepper
To make the bacon jam, heat a pan of olive oil on medium heat. Place the rashers of bacon as well as the chopped red onion in the pan and cook until nice and crisp. Once cooked, take off the heat and place on a plate.
Cut 2 of the bacon rashers into small bits and add to a bowl with the cooked red onion, apple cyder vinegar, brown sugar and maple syrup. Mix thoroughly.
Using the same pan, add the olive oil with the chopped mushrooms, minced garlic and fry with the fresh thyme for a few minutes until softened. Add salt and pepper for taste.
Crack your eggs either in a separate pan or add in the same pan as the mushrooms. Take off the heat once everything is cooked.
Toast your sourdough and assemble the rasher of bacon with the cooked egg, mushrooms and spinach and finish off with a spoonful of bacon jam and a sprinkle of chilli flakes!