INGREDIENTS FOR 4 BRETZEL
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
Method
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.