Egg and bacon brioche butties

Bacon and mushrooms are topped with a poached egg and served in a hollowed-out roll.

Egg and bacon brioche butties
serves 4

4 large bread rolls or individual brioches
4 large eggs
40g butter
350g baby button mushrooms
8 rashers back bacon, chopped
60ml double cream or creme fraiche
freshly ground black pepper

Cut the tops off the rolls and hollow out the centres to make room for the filling. Poach the eggs gently for 3 minutes in a deep frying pan of simmering water.

Place the rolls on a baking sheet and warm in the oven for 5 minutes (180c/gas4). Meanwhile, melt the butter in a non-stick pan and cook the mushrooms and bacon for 4 minutes. Remove the pan from the heat and stir in the cream.

Spoon the mushroom and bacon mixture into the hollowed out rolls and top each with a poached egg. Season with black pepper and replace the top of the roll.