Crumpets with Cheesy Mushroom Bacon
The perfect start to a lazy weekend morning.
And cholesterol is "vital for the normal functioning of the body" (NHS website).*
* I am not a doctor.
| Preparation: 5 minutes | Serves: 4 crumpets |
| Cooking: 5 minutes | Cold-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Portobello mushrooms (peeled, trimmed and finely chopped) | 2 | 2 |
| Butter | 10 g | 0.4 oz |
| Salt and pepper | Plenty | Plenty |
| Crispy free-range streaky bacon | 8 rashers | 8 rashers |
| Camembert (rind removed) | 125 g | 4.4 oz |
| Cornichons | 8 | 8 |
- Gently fry the mushrooms in the butter, with plenty of salt and pepper, for about 5 minutes.
- Simultaneously, grill the streaky bacon to crispy perfection.
- Melt the cheese on the cold-buttered crumpets under a gentle grill, add the bacon and cornichons. We think the cornichons add a pleasant piquancy (pretentious, moi?!) to proceedings, but obviously leave them out if you disagree.
The toppings
The crumpets
Don't forget to use bacon from happy pigs or karma might come to bite you on the arse.
