Open Mediterranean Breakfast

This recipe is for two people and usually requires only the purchase of bread. All other ingredients are stock pantry items. The secret is to get the red onions caramelised and sweet. Do not be tempted to use hollandaise sauce as the tartness will work against the flavour of the onions.

Open Mediterranean Breakfast

  • 2 Red medium onions sliced and separated into rings
  • 2 tbsp light olive oil
  • 4 medium stalk-less leaves of chard (silver-beet), finely chopped
  • 2 Large rashers of rind-less shoulder bacon
  • 1 Loaf ciabatta bread sliced 2cm thick, on the angle
  • 200mls of cheese sauce
  • 4 Free range eggs
  • 2 tsp butter
  • 8 Mushrooms, washed, dried and halved
  • 2 Leaves of iceberg lettuce to use as pockets for mushrooms
  • a small grind of black pepper and dill or parsley to garnish
  1. Firstly fry your onions on a low heat in the olive oil, till they wilt or start to caramelise. Set aside to the edge of the pan.
  2. In a small saucepan simmer the mushrooms gently in the butter
  3. Add two slices of bread to the pan with the onions in. Fry till golden both sides then remove to keep warm in the oven
  4. Then add two rashers of bacon and two eggs. Make sure yoke remains runny and the bacon crispy.
  5. Make your cheese sauce will eggs and bacon cook.
  6. Time to plate up. On each plate a slice of golden fried ciabatta bread, then spread across the caramelised red onions, then a rasher of bacon, then half the chard, then 1/4 of the cheese sauce, then the egg and another 1/4 of the cheese sauce. To the side of the plate serve the mushrooms in a lettuce leaf pocket. Garnish the cheese sauce with some dill or parsley.