Stilton, Bacon & Mushroom Benny Recipe

Preparation

1. 1

   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.

2. 2

   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.

3. 3

   Toast the Muffins

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

4. 4

   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.