Ingredients
Preheat oven to 165°c. Scoop out soft centre from sliced baguette bases to form a shell. Brush inside of bases and tops with a little butter. Place bases on a baking tray. Fill with spinach, then crack an egg into each. Season. Top with bacon. Combine mushroom with thyme and remaining butter in an ovenproof dish. Bake baguette slices and mushroom for 15 minutes. Add baguette tops to tray and bake for a further 5 minutes or until they are golden, bacon is crisp and eggs are set. Sandwich with tops and serve with mushroom.
- Baguette split into 4 pieces
- 100g salted butter, melted
- 40g spinach, shredded
- 4 eggs
- 2 bacon rashes, shredded
- 400g button mushrooms, halved
- 2 thyme sprigs
Preheat oven to 165°c. Scoop out soft centre from sliced baguette bases to form a shell. Brush inside of bases and tops with a little butter. Place bases on a baking tray. Fill with spinach, then crack an egg into each. Season. Top with bacon. Combine mushroom with thyme and remaining butter in an ovenproof dish. Bake baguette slices and mushroom for 15 minutes. Add baguette tops to tray and bake for a further 5 minutes or until they are golden, bacon is crisp and eggs are set. Sandwich with tops and serve with mushroom.
