Brunch Combo: B.E.A.M with a side of hashies

B.E.A.M: Bacon, Egg, Avocado and Mushrooms

with a side of hash browns and a banana/strawberry smoothie!

(serves 1)

Brunch, my favourite meal of the day! As much as i love the fancy schmancy, i have to admit that when it comes to brunch i just love the classic bacon & egg combo with  a delicious smoothie, especially after a run on Saturday morning! So since i was running by myself this morning, i thought i may as well save some money and just go home and put it together myself ~ crispy bacon, soft poached egg, creamy ripe avocado and scrumptious enoki mushrooms sautéed in olive oil and thyme, and of course my favourite.. the hash brown, the acceptable morning version of hot chips (but grilled!). I guess it feels a bit healthier since i put it together, and i'd like to think it's somewhat balanced?? Who knows.. definitely worth getting out of bed for though!

Prep time: 5 min

Cooking time: 20 min

Ingredients:

2 rashers Bacon

2 Eggs

1 Avocado

2 slices Sourdough (olive sourdough at my place this week)

200g Enoki mushrooms, pulled apart into small chunks

2 Hash browns (40c each from Woolies!)

Olive oil

Salt and pepper

Vinegar

Couple of sprigs of thyme or 1 tsp dried thyme

Sprinkle of parmesan, to serve

Smoothie:

1 banana

5 strawberries

1 C milk

Method:

1. Put the grill on medium heat and put the hash browns in for 4-5 minutes each side.

2. Heat a pan on medium heat and put the bacon in and fry until crisp.

3. Boil water in a small pot and add in 2-3 T vinegar, swirl the water with a spoon then crack an egg into the middle. Cook for 3-4 minutes on high heat until egg white is cooked and is poached to your liking (i.e. soft boiled, semi-soft, hard-boiled). Remove with a slotted spoon and repeat with the 2nd egg.

NB. Apparently the key to making nice rounded poached eggs is a lot of vinegar in the water so that the white sets quickly and holds together.

4. Once the bacon is done, remove and place on a paper towel. You may want to keep it under the grill on low heat to keep it warm.

5. Using the same pan, add in the enoki mushrooms and sauté with salt, pepper and 1-2 T olive oil. Add in the thyme and continue to sauté for 3-4 minutes until brown.

6. Meanwhile, to make the smoothie, blend the banana, strawberries and milk in a blender.

7. Toast the bread, cut the avocado into thin slices.

8. To serve, assemble the bacon, eggs, avocado and mushrooms on the plate with the bread, and hash browns on the side. Sprinkle some parmesan on the mushrooms and a bit of salt and pepper on the eggs and avocado. Eat up!