Lotro tells us this delicious breakfast is full of potato, egg, bacon, and mushroom. Really, who could ask for more? This one came to us by accident sort of. Weekend breakfasts are my husband’s domain. Lately though he has been strapped for ideas. He told me he was in the mood for eggs though. So we talked it out and concluded that we should poach said egg and place it on a tasty potato pancake. Then he asked if I wanted bacon. To which I countered “you know…if we work in mushrooms…we have a complete hobbit breakfast!”. So, we tried it out and yes it works. Totally delicious and I would do it again. Each flavour comes through and it is indeed those ingredients in their purest form. Best of all, the egg was a perfect medium poach. My favourite kind. I love it when the egg yolk becomes this gooey buttery sauce to tie together the dish. Break the yolk first and dive in, you won’t regret it.
- 2 medium red potatoes
- 2 strips bacon
- 2 large eggs
- 4 crimini mushrooms (or mushroom of choice), sliced
- cooking spray
- ground pepper to taste
- Peel, grate and squeeze the moisture out of the potatoes. Form into two cakes and set aside.
- Crisp the bacon in a pan and drain off the fat. Add the mushrooms to the pan and cook until the liquids come out and get soaked up again.
- Pulse the mushrooms in a blender to create a tapenade like texture (chunky, not a puree). Set aside.
- Place the potato pancakes in the pan. Cook until golden on one side, about 5 minutes. Flip, press down, and cook until golden. Place on your plate.
- Poach the eggs to desired firmness. We use an egg poacher, for the free wheeling way of making these without a poacher you would best refer to Julia Child.
- Spoon the mushroom tapenade on the potato pancake. Place the poached egg on top and garnish with your pieces of bacon. Serve!
Serves two. Each serving contains 275 calories, 8.4 grams fat, 37.8 grams carbs, 4.9 grams fibre, and 13 grams protein. What a pretty plate and a tasty brunch that was. Go husband!