Solo: Bacon 'n' Eggs

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Solo: Bacon n Eggs

Crispy baked bacon & mushrooms served with sunny side up eggs & creamy cottage cheese.

Ingredients to serve 1

  • 100g x homestyle bacon
  • 100g x mushrooms
  • 3g x thyme – rub between your hands to bruise
  • 50g x cottage cheese
  • ¼ x green pepper – deseed & dice (½ cm)
  • 1 stick x celery – dice (½ cm)
  • 3g x fresh chives – slice very thinly
  • 1 x egg (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Bacon & mushrooms: Place the bacon and mushrooms in a single layer on a tin foil lined baking tray. Drizzle with olive oil, sprinkle over the thyme and season the mushrooms with salt and pepper. Bake for 15 minutes until golden brown and cooked.

Step 3

Cottage cheese: Mix the cottage cheese with the green pepper, celery and HALF the chives. Season with salt and pepper.

Step 4

Fried egg: Place a non-stick pan on medium-high heat and add a little knob of butter. When hot, break the egg into the pan. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow) is still runny. Season with salt and pepper to taste.

Step 5

Serve the bacon and mushrooms with the fried egg and cottage cheese and sprinkle over the REST of the chives.