This beautifully simple breakfast idea opens up a world of opportunity and a flavour combinations... we create 3 to get you started... - Maple, bacon & thyme - Mushroom, rosemary & truffle oil - Avocado, sriracha, coriander and black sesame.
Cut thick slices (about 2cm deep) of your favourite bread, making sure that the cut is straight and flat. If it isn't then the egg leaks out later! Cut a circle out of the slice with a a cutter, one that is about the same size as the height of your egg.
Drizzle a shot of olive oil in a frying pan and over a medium heat fry the bread on one side for 1-2 minutes, until golden. Then flip over and crack in an egg.
Add about a tbsp of water into the hot water and close on a lid to create a little steam. Cook for 90 seconds to 2 minutes, until the whites of the egg are set, but the yolk is runny. (A little longer if your egg is straight out of the fridge).
Grill rashers of bacon slowly until they crisp up, then cool and blitz to a crumb. Sprinkle the bacon crumb around the egg in bread before drizzling with maple syrup and finishing with sprigs of fresh soft thyme.
Halve and de-stone an avocado, then scoop out the flesh and slice or dice. Lay on top of your egg in bread before squeezing over some sriracha sauce, dotting around some fresh coriander leaves and finishing with a sprinkle of black sesame seeds.
Pan fry some sliced chestnut mushrooms in a little olive oil before you cook your egg in bread. Add a sprig of rosemary to the pan along with salt and pepper as they cook. Dot the cooked mushrooms around the egg in bread, then finish with the warm slightly crispy sprig of rosemary and a drizzle of truffle oil.