Bacon & Poached Eggs on Sourdough Toast, with Ballymaloe Relish | Ballymaloe Foods
Wake up to a breakfast worth relishing with this simple and tasty recipe. Crunchy sourdough toast, gooey poached eggs, and crunchy bacon all come together
Ingredients
- 2 slices sourdough bread (thickly-sliced)
- 2 free-range eggs
- 200g mushrooms (sliced)
- 150g spinach leaves (seasoned with nutmeg - optional)
- 4/6 bacon rashers
- Butter
- Sea salt & cracked black pepper
- Ballymaloe Relish
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