Eggs with Leeks, Bacon and Mushrooms


  • 50g butter
  • 2 slender leeks, finely sliced
  • 4 slices streaky bacon
  • 200g Swiss brown mushrooms
  • 4 eggs
  • salt and freshly ground black pepper
  • 2 tablespoons chopped parsley


  1. Melt the butter in a large frying pan over a gentle heat, add the leeks and cook until tender.
  2. Remove the leeks from the pan and set aside.
  3. Return the pan to the heat and cook the bacon and mushrooms over a medium - high heat until the bacon is crisp and the mushrooms coloured.
  4. Mix the leeks bacon into the pan and make indents for the eggs.
  5. Break the eggs into each indent and gently cook until the whites are set.
  6. Season with salt and pepper and sprinkle with chopped parsley.