- Written by Bhaavyaa.
This makes a nice change from normal egg and bread, and if you're vegetarian and leave out the egg it's still really good. I use one of those convenient packets of cooked crispy bacon that supermarkets now sell. If you've got some chives or parsley handy, snip or chop them up and scatter over before serving.
INGREDIENTS
PREPARATION
Melt the butter in a large frying pan over a medium heat. Thickly slice the mushrooms, add to the pan and cook for about 3 minutes, until starting to soften. Add the thyme and garlic and continue to cook for about 3 minutes, until the mushrooms are really tender and juicy.
Meanwhile, split and toast the muffins. Add the creme fraiche, mustard and plenty of seasoning to the mushrooms. Allow the creme fraiche to melt, mix to combine, and bubble for about 30 seconds.
Crumble or roughly chop the bacon and add to the pan. Arrange the muffins on warm plates, top with the creamy mushrooms and serve immediately :)
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