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Bacon, Egg, Tomato, Fried Bread and Mushroom Velouté

A sophisticated take on a fried breakfast featuring slow-cooked eggs, crispy bacon, rich tomato fondue, and creamy mushroom velouté.

BaconGourmetBreakfastMushroomEggsBrunch
Estimated Nutrition
Calories
760.6
kcal / serving
3042.4 kcal total
Carbs
21.1g
per serving
84.4 g total
Fat
68.1g
per serving
272.2 g total
Protein
17.2g
per serving
68.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Tomato Purée
1
tsp
Mustard
to taste
1
tsp
Vinegar
to taste
Dairy
4
piece
Eggs
free-range
50
g
Butter
for frying bread and mushrooms
115
g
Butter
for velouté
150
ml
Double Cream
GrainsCereals
2
slice
White Bread
diced
Meat
8
slice
Bacon
thin slices
NutsSeeds
2
tbsp
Flat leaf Parsley
leaves picked
3
clove
Garlic
for fondue
1
sprig
Thyme
for fondue
1
piece
Bay Leaf
2
sprig
Thyme
for velouté
2
clove
Garlic
for velouté
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
4
tbsp
Olive Oil
for fondue
Vegetables
120
g
Trompette De Mort
mushrooms
1
piece
Shallot
large, finely chopped
1000
g
Vine-Ripened Tomatoes
skinned, deseeded, roughly chopped
500
g
Flat Mushrooms
peeled

Method

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