#Bacon and Mushroom Toasts

[askwhatsforlunch]

Bacon and Mushroom Toasts

One one gets home after a long day, whether out in the cold, on the road or shopping (or, like yours truly, all of the above!), tired, chilled to the bones and rather peckish, these Bacon and Mushroom Toasts are a simple but warming comfort!

Ingredients (serves 2):

4 rashers smoked streaky bacon

1 tablespoon olive oil

200 grams/ ounces cremini mushrooms

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 garlic clove, minced

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons good quality White Port

3 large slices Wholemeal Loaf

unsalted butter, softened

30 grams/1 ounce Mature English Cheddar

Heat a large nonstick skillet over medium-high heat. Add bacon rashers, and cook, about 2 minutes on each side until just starting to brown. Transfer bacon rashers to a plate, leaving their fat in the skillet.

Add olive oil to the skillet.

Dust cremini mushrooms, and cut them into thick slices. Add to the skillet, and sauté, coating in bacon fat and oil. Cook, shaking the skillet often, until browned, about 4 minutes. Add dried thyme and oregano. Stir in garlic, and cook, 1 minute more. Season with fleur de sel and black pepper. Cook, another minute.

Roughly chop bacon rashers.

Then, deglaze with White Port. Once evaporated, stir in bacon and crème fraîche until well-combined. Remove from the heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Lightly butter each Wholemeal Loaf slice on both sides and lay them onto prepared baking tray. Top each buttered Bread slice with bacon and mushroom mixture, spreading it out evenly. Generously grate Cheddar onto each laden Bread slice. Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, until cheese is melted and bubbly.

Cut one of the toasts in two and serve Bacon and Mushroom Toasts hot with dressed lettuce, Cherry Tomatoes and a small glass of White Port, if you fancy.

[yummyfoooooood]

Full English Breakfast - Back Bacon, Streaky Bacon, Sausages, Fried Egg, Blood Pudding, Mushrooms, Hash Browns, Tomato and Toast

[scoutingthetrooper]

[broodygaming]

My friend got me the Exquisite Exandria cookbook and I got it in the mail yesterday and found this REDACTED RECIPE 😂😂

[icewindandboringhorror]

What would you choose? :0c

(note: original image is from HERE (link) - but I edited it to add a wider variety of options.. also added $3 extra to the total, even though I know that makes it more uneven lol, I thought if you're adding 10 whole extra items, the money to spend should at least be increased slightly, if that makes sense..)

[yumkitchen]

[kawaii-foodie]

seoyu_u

[thealanwrightblog]

Another fry up in my continuing search for the ultimate.

This one is as close to perfection as I think I’m going to get.

[the-things-i-put-in-my-mouth]

Big Breakfast. Bacon, sausage, mushrooms, black pudding, baked beans, tomatoes, hash browns, fried eggs, toast…..

[morethansalad]

Full English Breakfast (Vegan)

[blujayonthewing]

one kind of silly benefit of playing aubree specifically is that it makes me go 'okay I'm playing aubree today so I need to enjoy some really good food'

[yummyfoooooood]

Full English Breakfast - Bacon, Sausage, Baked Beans, Fried Egg, Mushrooms, Hash Brown, Black Pudding, Toast

[scoutingthetrooper]

english breakfast feast

[stevepaulmyers]

We went for it this morning, sausage, bacon, mushrooms, hash browns, fried egg and toast! #foodporn #fullenglish #englishbreakfast #sausage #bacon #egg #mushrooms #hashbrowns #toast #breakfast #friedegg (at Banana Cherry Villas) https://www.instagram.com/p/CpaDc3IIt5D/?igshid=NGJjMDIxMWI=

[yumkitchen]

[moonstruckwytch]

Cor cor cor i have a would u rather for u:

Would you rather use zero recipes for a whole month (experimenting or cooking from memory is fine) or have to cook the same dinner for a whole week (u pick the dish) 👀👀👀

oh this answer may be wildly disappointing lmao.

i would rather make the same thing for a week, because honestly? sometimes i do that already. when i’m really truly burnt out and struggling i default to either making a huge batch or something and eating it for days, or making the same thing over and over. generally speaking it’s scrambled eggs with cheese, sausage, pan fried hash browns or tater tots, and toast. but in the interest of putting some more thought in, if i could only make one thing for a whole week? it would probably be either justine snack’s corn quinoa bake because that’s easy and versatile with toppings, (smoked salmon, avocado, maple chipotle roasted sweet potatoes and goat cheese is my go to) or a vietnamese ga xao xo ot recipe i saved from the wayback machine that’s almost a perfect duplicate for some of my favorite takeout in my hometown. i’d also probably happily eat oyakodon all week so long as i had a fresh pack of chicken thighs and didn’t have to defrost things.

honestly, the idea of trying to cook without recipes for a month is mildly terrifying. despite working in kitchens for years and having been cooking since i was 3 (when i topped my first pizza - there are pictures) i don’t like to experiment without a baseline. i can and will, but it’s not my preferred method. i like to make recipes as written once or twice to get a feel for them, and only then will i make alterations to my own tastes. i could probably cook from memory / experiment (without repeats) for 2 weeks or so before i got stressed about it.

this was fun. i’m always down to talk about cooking (but you know that!)