Breakfast Bruschetta With Tomatoes And Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jude2 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Garlic clove, crushed | |
| optional | ||
| 2 | t | Greggs dried oregano |
| 1 | Loaf cut into 8 chunky | |
| slices Vienna loaf or | ||
| one | ||
| from the | ||
| Not-So-Ordinary | ||
| range at | ||
| Woolworths | ||
| 4 | Perfectoms, tomatoes each | |
| cut | ||
| into 6 slices | ||
| discard the ends | ||
| Salt and ground black pepper | ||
| 1 | t | Olive oil |
| 4 | First Choice middle bacon | |
| cut into thin 4 to | ||
| 6), 6 | ||
| strips | ||
| 175 | g | Button mushrooms, sliced |
| Creme Fraiche or sour cream | ||
| to serve optional |
INSTRUCTIONS
Pre-heat the oven to 220 C. Mix the olive oil, garlic, and oregano and brush over the bread slices. Place onto a baking tray. Top with the tomato slices, season and cook for 10 minutes. Meanwhile, heat the 1 tsp olive oil in a saut pan. Fry the bacon and mushrooms for 2 minutes, stirring occasionally. Season lightly. Pile onto the tomato bruschetta, add a dollop of creme fraiche or sour cream and serve immediately. Converted by MC_Buster. NOTES : Makes 8 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 869
Calories From Fat: 340
Total Fat: 38.4g
Cholesterol: 0mg
Sodium: 5236.4mg
Potassium: 1565.9mg
Carbohydrates: 114g
Fiber: 8.1g
Sugar: 31.4g
Protein: 26.1g