This was last Saturday's breakfast which was some of our favourite food that I have combined together as a meal.
I have the oven working on the mushroom and cheese, the grill pan on the bacon and the deep pan on the poached egg at the same time, while I prepare the salad.
For the Portobello Mushrooms, I spreaded 1/2 teaspoon of butter and seasoned it with salt and pepper. I let it grill in the oven at 250c for 10 minutes. In between grilling, I turned the mushrooms and let it the other side of the mushroom soak up and juice and continue grilling. Just before the mushrooms are done, place 1 or 2 slices of ham on the mushroom to heat it up.
I sprinkled some Shredded Parmesan Cheese on a piece of baking paper and let it turn brown and crisps at the same time as the mushrooms are grilling.
Meanwhile, pan grill the bacon till they are brown and crispy. Let them sit on paper towel to drain excess oil.
While the rest are cooking, have a a pan or pot filled with water deep enough to cover eggs. Let the water be in a gentle simmer. You will see tiny bubbles from the base of the pan or pot but the water should not be jumping. reduce the heat to the lowest you can get just to maintain heat. Add a teaspoon of vinegar to the water.
Now, crack the egg into a bowl (I'm using cold eggs). Gentle pour out into the pan with hot water. Let it simmer for about 4 minutes or to your preferred done-ness. Use a slotted spoon to gentle remove the egg. You can do a few eggs together or one at time.
Dish the mushroom with ham on the plate. Gently place the poached egg on the mushroom. Top with bacon, Break the Parmesan chips into smaller pieces and sprinkle over. Drizzle with truffle oil and season with salt and pepper.
Breakfast is served.