Name: Breakfast Bruschetta with Tomatoes And Mushrooms
Ingredients: 2 tb Olive oil; 1 Garlic clove; crushed (optional); 2 ts 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 ts Olive oil; 4 sl First Choice middle bacon; cut into thin (4 to; 6); ; strips; 175 g Button mushrooms; sliced; Creme Fraiche or sour cream to serve; (optional)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Jude2	1	servings

INGREDIENTS

2	tb	Olive oil
1		Garlic clove; crushed (optional)
2	ts	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	ts	Olive oil
4	sl	First Choice middle bacon; cut into thin (4 to
		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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