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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This is an Andalucian breakfast but I've also used it to accompany main dishes such as pork chops, chicken fillets, sausages, etc.. It looks good, tastes fantastic - and it's something a bit different. Ingredients:
1 large, thick slice of fresh bread |
1 large tomato, sliced |
2 -3 largish mushrooms, washed and sliced |
3 small anchovy fillets, chopped |
half a clove of garlic (optional - it's really good without and garlic may not be the best idea at breakfast) |
a little olive oil for frying and drizzling |
Directions:
1. Fry the mushrooms until cooked how you like them
2. At the same time, fry the tomato slices
3. Whilst they're cooking, toast the bread
4. If you're using garlic, either crush the half clove or, for a less garlicky taste, rub the serving plate with the cut clove.
5. To serve: Drizzle a little olive oil over the bread.
6. Sprinkle the crushed garlic (if using) onto the bread
7. Top with the mushrooms, then the tomatoes
8. Finish the top with the chopped anchovy
9. Repeating myself, it's served as a breakfast here but with, say, pork or chicken fillet, sausages, etc., it makes a great supper - and no need for potatoes. The bread takes care of that.
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