If you don’t fancy going out, this is the perfect breakfast to rustle up on a Sunday morning, inspired by Brighton’s newest landmark!
- 1 Portobello mushroom
- 1 plain bagel (or onion bagel if you prefer)
- 1 egg
- 2 rashers of bacon
- Cheddar cheese
- 1 avocado
- 1 ripe tomato
- Half a red onion
- The juice of half a lime
- A small handful of coriander
- A small amount of tequila (if you can face it!)
Start by making the sea out of guacamole:
Peel your avocado, remove the stone and mash up the flesh in a bowl. Dice the tomato and onion and add them to the avocado. Add the juice of half a lime, the chopped coriander and, if you can handle it after last night, a splash of tequila. Season with salt and pepper and stir so that it is well mixed. (Everything else in this recipe will serve one person, but you’ll end up with a lot of guacamole – you can save it in the fridge, if possible use an airtight container to prevent discolouration. If the air does get to it and you find it’s gone grey when you come back to it, just give it a good stir and it’ll be fine!)
To make the tower:
Slice the mushrooms and fry in oil until soft. Shape them in a circle on the plate and set aside.
To make the pod, take the bagel, egg, bacon and cheese. Beat the egg with salt, pepper and a splash of milk. Fry the bacon (or grill it if you’re trying to be healthy – although, it’s the weekend, so why are you bothering?!) and toast the bagel. In a frying pan, scramble the egg and shape it into a circle roughly the same size as the bagel. Layer the bacon on the bottom half of the bagel, and place the egg on top. Slice the cheese and place the cheese slices on top of the egg – put all of this under the grill until the cheese has melted. Then place the top of the bagel on top and place your bagel pod on top of the mushroom tower.
Decorate your plate with some guacamole sea, and enjoy!