Mushroom, Bacon & Soft-Boiled Egg Stack
Gluten-Free, Lactose-Free, High Protein, Healthy Fats, Anti-Inflammatory, Low Sugar, Low GI
A simple, flavour-packed dish that delivers comfort, nourishment, and powerful anti-inflammatory benefits. This stack combines earthy mushrooms, crispy bacon, and perfectly soft-boiled eggs for a quick meal that feels gourmet—ready in minutes and ideal for breakfast, brunch, or a high-protein lunch.
Ingredients
✓ Pearl, enoki & cup mushrooms (mixed variety for depth of flavour)
✓ Coconut aminos or Gluten-free, GMO-free soy sauce (or tamari)
✓ 1–2 tablespoons of ghee
✓ Dried rosemary
✓ American or English mustard
✓ 2 free-range eggs
✓ 2 slices gluten-free bread
✓ Quality bacon
Method
1. Bring a pot of water to the boil. Gently add the eggs and cook for 5 minutes 30 seconds for a perfect soft-boiled centre.
2. In a small pan, heat 1–2 tablespoons of ghee over medium heat.
Add mushrooms and sauté gently until softened.
3. Pour in a dash of soy sauce or coconut aminos (approximately a 3:1 ratio).
Cook for another minute, then add dried rosemary, stir, and remove from heat.
4. Toast the gluten-free bread and lightly spread with ghee.
5. Spread the mustard over the toast, add crispy bacon
6. Peel the eggs (after cooling briefly in cold water) and place on top and spoon over the mushroom mixture
Serve & Enjoy
Rich in flavour, balanced in nutrients, and incredibly satisfying— this is comfort food done right. Perfect for busy mornings or when you want something quick without compromising on quality.