Recipe by Sarah Dall
Breakfast waffle sandwich
- 6 large field mushrooms
- 100ml olive oil
- 6 sprigs fresh thyme
- salt and freshly ground black pepper, to taste
- 12 small waffles (click here for basic waffle recipe)
- 50ml sunflower oil
- 12 rashers streaky bacon
- 6 eggs
- 80g wild rocket
- small handful fresh sage leaves, to garnish
Preheat the oven to 180°C.
Place the mushrooms on a baking tray, drizzle over the olive oil, sprinkle with thyme and season to taste. Bake the mushrooms in the oven until cooked through, about 15 minutes. Five minutes before the mushrooms are done, place the waffles on an oven rack and warm up.
Heat the sunflower oil in a large frying pan over medium heat, and fry the bacon until golden and crisp, 5 minutes. Remove from pan and drain on paper towel. Fry the eggs in the same pan, 2 – 3 minutes.
Top 6 of the waffles with some rocket, mushrooms, a fried egg, bacon and another scattering of rocket. Season to taste and sandwich with the remaining 6 waffles. Garnish with fresh sage.