Photo: Andrew Ridley
Bacon, egg, tomato, fried bread and mushroom velouté
21 ingredients
30 min + 2 hr
Serves 4
openrecipes
Jason Atherton gives a traditional fried breakfast the haute cuisine treatment. If you don’t have a water bath to hand, just poach the eggs in the usual way.
Estimated Nutrition (whole recipe, rough)
539
Calories
17g
Protein
41g
Fat
29g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 free-range eggs
- 8 thin slices bacon
- 50g/1¾oz butter
- 2 slices white bread
- 120g/4¼oz trompette de mort
- 2 tbsp flatleaf parsley
- 4 tbsp olive oil
- 1 large shallot
- 3 cloves garlic
- 1 sprig thyme
- 1 bay leaf
- 1 tsp tomato purée
- 1kg/2lb 4oz vine-ripened tomatoes
- 1 tsp mustard
- 1 tsp vinegar
- 115g/4oz butter
- 500g/1lb 2oz flat mushrooms
- 2 thyme
- 2 cloves garlic
- 150ml/5fl oz double cream
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes