Breakfast Bap With Mushroom and Bacon

There’s clearly lots that could go into a breakfast bap, and you should definitely improvise if we’ve missed something you can’t go without.

But overdoing it just makes eating it difficult and messy, so we’ve kept this relatively simple. Egg, bacon, mushrooms, some wilted spinach and a little Gran Luchito Chipotle Mayo. Perfection!

Be sure to try some of our other breakfast recipes including our Breakfast Burrito, Avocado Toast or Heuvos Rancheros.

Prep time

15 mins
Cook time

15 mins
Total time

30 mins
Ideal for

Breakfast
Make it

Mexican
Serves

2

Nutrition: Per serving

kcal 132 fat 9.5g saturates 2.8g carbs 5.4g sugars 0g fibre 0.7g protein 6.5g salt 0.83g

This recipe uses

Found in the
Mexican Section

Ingredients

4 rashers of streaky bacon
1 large field mushroom, sliced
Olive oil
A knob of butter
A handful of baby spinach, washed
2 fresh bread rolls, sliced in half
2 eggs
2 teaspoons Gran Luchito Chipotle Mayo.
Salt and freshly ground black pepper

How to make it

Heat a griddle pan until nice and hot. Add the bacon and cook for a few minutes until it is just how you like it. Cut each piece in half.
Mix the mushroom with a little olive oil, salt and pepper in a bowl.
Place the mushroom in the hot griddle pan and cook for 5–8 minutes until you’ve got some nice char marks on the outside and it is starting to soften.
Melt a knob of butter with a little oil in a frying pan. Add the spinach leaves and cook for a minute or so until wilted nicely.
Poach the eggs.
Warm in the oven or toaster (or you could toast them if you like).
Meanwhile, spread a little smoked Gran Luchito Chipotle Mayo onto the bottom of each bread roll. Add the spinach, followed by the bacon and mushrooms, then top with a poached egg and a crack of pepper.