Mushroom Bacon Tomato French Toast Food

MUSHROOM, BACON & TOMATO FRENCH TOAST

Steps:

• Heat the grill to high. Grill the bacon for 5-6 mins, then set aside.
• Put the cherry tomatoes on a baking tray and grill for 5 mins. Mix with the tomato chutney and set aside.
• Fry the mushrooms in ½ tbsp olive oil for 5 mins and set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until both sides are golden. Top with the tomato mix, bacon and mushrooms.

FRENCH TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
• Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous.
• Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
• While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
• Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.

BACON AND EGGS WITH TOMATOES AND MUSHROOMS

Steps:

• In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
• In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
• Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
• Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
• In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

BACON, TOMATO, & CHEESE ON TOAST

Steps:

• Toast bread.
• Place bacon on top.
• Then tomatoes.
• Now cheese.
• Toast in toaster oven or microwave.
• You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!

BASIL BACON & TOMATO FRENCH TOAST

Steps:

• Preheat oven to 220°C Place the bacon on a baking tray and cook for 12-15 minutes or until crisp.
• Place the tomatoes on a baking tray, drizzle with the oil, sprinkle with salt and pepper and roast for 5 minutes or until the skins just split.
• Set aside and keep warm. Place the eggs, cream, parmesan, basil, salt and pepper in a bowl and whisk until well combined.
• Heat the butter in a large non-stick frying pan over medium heat. Dip the bread in the egg mixture and cook, in batches, for 2 minutes each side or until golden.
• Serve with the bacon and roasted tomatoes.