Chris Evans' Big Breakfast

A classic English breakfast with crispy bacon, wild mushrooms, and truffle-infused duck eggs served on grilled sourdough bread.

High Protein Gourmet Mushrooms Breakfast Duck Eggs

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

23.8g

per serving

95.2 g total

Fat

41.4g

per serving

165.6 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Duck Egg

Truffle-infused or regular

GrainsCereals

slice

Sourdough Bread

Meat

rasher

Bacon

Smoked streaky, rind removed

NutsSeeds

tbsp

Parsley

Freshly chopped for garnish

OilsFats

Olive Oil

Vegetable Oil

Truffle Oil

A few drops if using regular eggs

Vegetables

500

Mixed Wild Mushrooms

Cleaned and roughly chopped

Method

Preheat the oven to 200°C.

Bake bacon rashers between two trays for 5-8 minutes until crisp.

Fry chopped mushrooms in foaming butter for 3-4 minutes until golden.

Drizzle sourdough with olive oil and grill for 1-2 minutes per side.

Fry duck eggs in hot vegetable oil until whites are set and yolks remain runny.

Serve egg on sourdough with bacon and mushrooms, garnished with parsley.