Fried eggs in bretzel with caramely bacon with coffee and mushrooms


4 pretzels
4 eggs
2 sprigs of sage
1 clove of garlic
8 slices of smoked bacon
1 spoonful of brown sugar
1/2 cup of coffee
400 g of pleurotus mushrooms
extra virgin olive oil
salt and pepper


Dissolve the sugar with a spoonful of water in a saucepan and reduce the syrup a little, then add the coffee.
Arrange the bacon slices on a baking sheet lined with baking paper and brown them under the grill for 3-4 minutes; brush them with the coffee syrup and put them in the oven for another couple of minutes (keep the plate not too close to the grill).
Rub a pan with half a clove of garlic and brown the cleaned and sliced ​​mushrooms with a drizzle of oil and a pinch of salt; remove them from the pan and keep them aside.
Rub the pan with the garlic again, heat up a little more oil with a few sage leaves and arrange the pretzels, crushing them well: shell the eggs and cook them, adding a pinch of salt at the end of cooking.

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