BAcon and Egg Breakfast Sandwich with Vegetables
Ingredients
- Ingredients
- 4 Toasted English muffins (such as an English muffin)
- 50 grams cooked ham (diced)
- 1 Bell pepper
- 2 button Mushroom
- 1 scallion
- 1 shallot
- 4 thin slices Bacon (diced)
- 50 grams Cheese Sauce (store-bought)
- 4 eggs
- 2 Tbsps Vinegar
- 1 Tbsp vegetable oil
Preparation steps
Rinse the peppers, then half, remove ribs and seeds and cut into slices. Place, with skin side up, on the highest oven rack and roast in a preheated oven at 250°C (approximately 500°F) until blackened and blistered, watching carefully. Remove from oven and place in a bowl. Cover with plastic wrap and let steam for 10 minutes before rubbing off skins.
Wipe mushrooms with a damp paper towel and cut into slices. Rinse the scallions and cut into thin rings. Peel the shallot and chop finely.
Bring salted water to a simmer in a deep skillet, then add the vinegar.
Heat the oil in a pan and cook the bell peppers, mushrooms, scallions and shallot until tender. Add the bacon and cook until rendered, then mix in ham to warm through.
Crack one egg at a time into a small cup and slip into the simmering water. Poach until white is set but yolk is still runny, 3-4 minutes.
Divide vegetable mixture among toast slices. Top with an egg and cheese sauce and serve garnished with paprika, if desired.
