• 1 small round loaf, around 400g
  • 4-6 rashes smoky bacon
  • 200 grams of mini portobello or chestnut mushrooms
  • 3 sprigs of thyme
  • 6 large plum tomatoes, halved
  • 1-2 good quality eggs
  • Seasoning


  1. Start by hollowing out the loaf. Cut off a good sized lid of the top about 1 inches thick and pull out the middle. Set the load aside whilst you fry your breakfast. Place a large frying pan on a medium heat. Drizzle the pan with olive oil and then add the tomatoes cut side down, the mushrooms, sprinkle with salt and thyme, and the bacon rashes. Cook until coloured and the bacon is crisp. At this point, remove and set aside. In the same pan, fry a egg or two depending on how many people you wish to feed. There should be enough oil in the pan but feel free to add a bit more if necessary. Fry the eggs for a few minutes, until the white is totally cooked but the yolk is still runny. Start laying the loaf. Push the tomatoes into the bottom of the loaf, followed by the mushrooms seasoning if you wish, and topped with the bacon. Place the fried egg on top and enjoy.