A delicious lunch dish for bleak autumn days. The spring onions add a fresh touch to this toast with breakfast bacon, mushrooms and sage.
Ingredients
Preparation
- Slice all the mushrooms.
- the spring onion in rings that are not too small.
- the breakfast bacon in thin strips.
- Fry this together with the sprig of sage in a hot, dry grill pan or frying pan until everything is nicely coloured.
- Add the cream and let it cook for a while.
- At the end, add the cheese.
- Stir briefly and turn off the wick.
- Toast the nut bread and top with the arugula.
- Remove the sage sprig from the mushroom mixture and season with salt and pepper.
- Spoon it on top of arugula and serve immediately.