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Chris Evans' Big Breakfast

A classic English breakfast with crispy bacon, wild mushrooms, and truffle-infused duck eggs served on grilled sourdough bread.

High ProteinGourmetMushroomsBreakfastDuck Eggs

Estimated Nutrition

Per Serving Total
Calories 546.1 kcals 2184.4 kcals
Carbohydrates 23.8 grams 95.2 grams
Fat 41.4 grams 165.6 grams
Protein 19.6 grams 78.4 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
4
piece
Duck Egg
Truffle-infused or regular
GrainsCereals
4
slice
Sourdough Bread
Meat
8
rasher
Bacon
Smoked streaky, rind removed
NutsSeeds
1
tbsp
Parsley
Freshly chopped for garnish
OilsFats
15
ml
Olive Oil
15
ml
Vegetable Oil
1
ml
Truffle Oil
A few drops if using regular eggs
Vegetables
500
g
Mixed Wild Mushrooms
Cleaned and roughly chopped

Steps

  • Preheat the oven to 200°C.
  • Bake bacon rashers between two trays for 5-8 minutes until crisp.
  • Fry chopped mushrooms in foaming butter for 3-4 minutes until golden.
  • Drizzle sourdough with olive oil and grill for 1-2 minutes per side.
  • Fry duck eggs in hot vegetable oil until whites are set and yolks remain runny.
  • Serve egg on sourdough with bacon and mushrooms, garnished with parsley.