12 large chestnut mushrooms
4 sausages, Leek and apple are good with this
8 rashers of smoked back bacon
Cherry vine tomatoes
A dash of olive oil
1 small clove of garlic, chopped
1 sprig of rosemary, chopped Chives, finely chopped to garnish
Salt and pepper to season
1. Sprinkle the garlic, rosemary and olive oil over the mushrooms, season and grill them until cooked. Set aside while you grill the sausages and bacon. Add the tomatoes at the end to warm through under the grill.
2. Bring a saucepan of water to the boil and add a splash of malt vinegar. Turn the heat down to a gentle simmer and slowly slide the eggs in. Poach for a couple of minutes then remove and drain on kitchen paper.
3. Place the mushrooms on the plates and top with the sausage, bacon and poached eggs. Sprinkle with chives and a twist of pepper and serve with the tomatoes