http://www.bargehouse.co.uk/kitchen/
Bespoke sourdough loaf filled filled with smoked bacon, Cumberland sausage, slow roasted tomatoes, leeks, oyster mushrooms, spinach, topped with a free range egg and sprinkled with cheese
- Bread Bowls (sourdough, probable 20” in diameter)
- Bacon (can be turkey bacon)
- Sausage… any kind?
- Tomatoes
- Leeks
- Oyster Mushrooms
- Spinach
- Egg
- Cheddar Cheese
- Hollow out the bread-bowls, leaving a hole in the top about the size of a fried egg...
- Cook the sausage in a little olive oil
- Cook the bacon
- while the bacon is cooking,
- wash & slice the tomatoes into cubes
- wash the mushrooms, ensure they are bite-sized
- Wash the spinach leaves
- prepare the leeks (throw out dark green part, slice light green part, wash thoroughly)
- Place the bacon aside, save the bacon grease
- Cut the bacon into bite-sized sections
- Put the heat in low. Take out the sausages and cut them into small bite-sized sections
- Fry up the spinach in the bacon’s pan (in the grease)
- Once the spinach is cooked (and has gotten really small), add in the tomatoes and mushrooms and leaks. Sear the tomatoes and mushrooms. Add more heat. You will need about 5x more spinach than you expect.
- Place the veggies aside, and fry the eggs (don’t crack the yolks!)
- Once everything is cooked, put the the bacon, sausage, and veggies into the bread bowls. Then, sprinkle chucks of cheese. Then, top with the fried egg like a “lid”
- Bake the whole thing in the oven at 300deg (everything’s already cooked, it’s cool) for 10 min.
Serve with really sharp knives…. and probably over a cutting board.
   
