STILTON, BACON & MUSHROOM BENNY Recipe

Name: Heron Rock Bistros STILTON, BACON & MUSHROOM BENNY Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 100 grams English blue cheese (Stilton); 150 grams Bacon lardons; 2 whole Portabella mushrooms; 100 grams Button mushrooms; 4 whole Eggs; 2 whole English muffins; 2 tablespoons Butter; 1 tablespoon Fresh parsley; 1 to taste Salt; 1 to taste Black pepper

Inspired by Heron Rock Bistro

Time30m

Serves2

ENGLISH BLUE CHEESE, BACON LARDONS, PORTABELLA & BUTTON MUSHROOMS

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Ingredients

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Main Ingredients

3 1/2 oz (100 grams) English blue cheese (Stilton)

5.29 oz (150 grams) Bacon lardons

2 whole Portabella mushrooms

3 1/2 oz (100 grams) Button mushrooms

4 whole Eggs

2 whole English muffins

2 tablespoons Butter

1 tablespoon Fresh parsley

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Cook the Bacon and Mushrooms

In a skillet over medium heat, cook the bacon lardons until crispy. Remove and set aside. In the same skillet, add the portabella and button mushrooms. Sauté until they are soft, about 5-7 minutes. Season with salt and pepper. Add the cooked bacon back into the skillet and mix well.

Prepare the Poached Eggs

In a pot of simmering water, create a gentle whirlpool and carefully drop in the eggs one at a time. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and set on a paper towel to drain.

Toast the Muffins

While the eggs are poaching, split and toast the English muffins until golden brown. Spread a little butter on each half.

Assemble the Benny

On each toasted muffin half, place a generous spoonful of the bacon and mushroom mixture. Top with a poached egg and crumble the Stilton cheese over the top. Garnish with chopped fresh parsley.