633. GRIDDLED MUSHROOM and BACON STACKS with MUSHROOM KETCHUP

serves 2

For the stacks:
4 flat mushrooms, stalks removed
2 tbsp olive oil
salt and freshly ground black pepper
4 rashers streaky bacon
2 medium eggs
1 tsp unsalted butter

For the ketchup:
2 flat mushrooms, chopped
2½fl oz vegetable stock cube
2 teaspoon Worcestershire sauce
2 teaspoon red wine vinegar
1 teaspoon caster sugar
a pinch of ground cinnamon
1 tablespoons fresh flat leaf parsley, chopped
freshly ground black pepper


Preheat griddle pan. To make the ketchup: in a medium pan bring stock to a gentle simmer. Stir in the mushrooms, Worcestershire sauce, vinegar, sugar and cinnamon. Using a hand blender, blend to a smooth liquid. Season. Continue to simmer to reduce and thicken. Brush mushrooms with oil. Season. Griddle mushrooms and bacon, until cooked through and charred.Meanwhile, fry the eggs, spread the butter over a heatproof plate. Place the plate on top of the ketchup pan. Crack the eggs on to the plate, then place a bowl over the eggs. This creates steam to cook the eggs. To serve, place a mushroom upside down on a plate. Top with 2 rashers of bacon and a fried egg. Sit another mushroom on top. Finish off the ketchup by stirring through the parsley and drizzle over the mushrooms.


NOTE:Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour


courtesy of: Phil Vickery, Ready Steady Cook