For a more elaborate spin on the egg and bacon roll, try this breakfast club sandwich with mushrooms, mayonnaise, baby spinach and tomato on wholemeal bread.
⅓ cup olive oil
3 middle bacon rashers, rind removed, cut into thirds
2 large flat mushrooms (230 g), thickly sliced
1 clove garlic, crushed
4 eggs
⅓ cup whole mayonnaise
2 tbsp barbecue sauce
6 large slices wholemeal bread, toasted
Salt and pepper, to taste
1 large tomato, sliced
50 g fresh baby spinach leaves
Heat 1 tbsp of the oil in a large, non-stick frying pan over a medium to high heat Add bacon. Cook, turning occasionally, for about 5 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
Heat 1 tbsp of the oil in same pan. Add mushrooms and garlic. Cook, stirring occasionally, for about 8 minutes, or until lightly browned. Remove. Cover to keep warm.
Fry eggs in remaining oil in same pan over a medium to high heat for 4 minutes. Turn. Cook for a further 2 minutes for soft eggs, or until cooked to your liking. Remove from pan. Drain on absorbent kitchen paper.
To assemble, spread mayonnaise and barbecue sauce over one side of four of the toast slices. Arrange bacon and eggs over two slices. Season with salt and pepper. Place the other two toast slices, mayonnaise-side facing up, over eggs.
Divide mushrooms, tomato and spinach over the mayonnaise toast. Place remaining toast slices over spinach.
Using a serrated knife, cut sandwiches in half. Secure with toothpicks.
