Breakfast Sandwich

A breakfast sandwich without bread

Serves: 2



  • 4 Portobello mushroom caps, stems removed and wiped clean with a damp cloth
  • 4 slices bacon
  • 2 eggs
  • 1 avocado, mashed coarsely with fork
  • ½ large tomato, sliced
  • 1 large handful rocket
  • 1-2 tablespoons olive oil
  • Salt/pepper to taste


  1. Preheat oven to 220°C. Place mushroom caps on parchment-lined baking sheet and drizzle with olive oil. Add salt and pepper to taste. Bake in oven for 7 minutes per side.
  2. Meanwhile, fry bacon slices in a skillet over medium heat until crispy. Remove bacon and allow to drain on a paper-towel lined plate. Add eggs to greased skillet and cook over medium-low heat until whites are set and yolks begin to thicken.
  3. On 2 mushroom caps, layer avocado, tomato slices, arugula, fried egg, and bacon. Top with mushroom caps.
Recipesmartin cohenMains