Fried Egg, Bacon, Tomato & Garlic Mushroom Breakfast Baguette

Rise and shine! Before you begin…

Skim through these steps and get all your equipment ready, then wash your fruit and veg

Once done, simply dig in or wrap up ready for your day!

Preheat the oven to 200ºC/ 180ºC (fan)/ 400ºF/ gas 6

Slice your tomato[es] into rounds

Add the sliced tomato and your smoked streaky bacon to a baking paper-lined baking tray

Add a drizzle of olive oil and a pinch of salt and pepper to the tomato

Put the tray in the oven for 16-18 min or until the bacon is golden and crispy and the tomatoes have softened

Meanwhile, slice your white cup mushrooms roughly

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Once melted, add the sliced mushrooms with a pinch of salt and cook for 4-5 min or until softened

Once softened, add the chopped garlic and cook for a further 1-2 min or until fragrant – these are your garlicky mushrooms

Once cooked, transfer the garlicky mushrooms to a small bowl and reserve the pan

Return the reserved pan to a medium-low heat with a drizzle of vegetable oil

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty

Combine your tomato ketchup and your onion marmalade – this is your onion marmalade ketchup