|80 g||blue cheese|
|15 ml||fresh chives — finely chopped|
|salt and freshly ground black pepper|
|160 g||bacon — streaky|
|olive oil — for drizzling|
|4||eggs — poached|
Preheat the oven to 220°C.
Line a baking tray with some baking paper.
Remove the stems from each mushroom. Slice or crumble the blue cheese into bite-size pieces. Place some on each mushroom. Scatter the chives on top and lightly season with a bit of salt and pepper.
Wrap each stuffed mushroom in a piece of bacon and place it on the baking tray. Drizzle with a bit of olive oil and roast for 15 minutes.
Sandwich a basil leaf and poached egg between two mushrooms to form a slider. Serve it for breakfast with a slice of LCHF bread or turn it into a lunch or dinner option by adding a salad and some cauliflower rice.
You could replace the bacon with some Parma ham or Spanish ham. Because they are sliced thinner they will cook and crisp up much quicker so keep an eye on them while they are cooking.
When making poached eggs, always use fresh eggs and add a splash of vinegar to your cooking water. Make sure it comes up to a gentle simmer. Crack the egg open into a cup and gently slide it into the water. Only cook about 3 eggs at a time, as you don’t want to overcrowd the pot. Cook for 2-3 minutes for soft poached eggs, 4-5 minutes for medium poached eggs and 6-7 minutes for a hard poached egg.
Recipe reprinted with permission of Illanique van Aswegen.