- STEP 1
Break egg into a small mug, use a fork and stir (or beat) till the yolk and egg white mixes well. Keep aside.
Slice carrot in half then cut into semi circular pieces (thin).
Slice mushroom into this slices.
Chop sahllot into very small pieces.
- STEP 2
Heat olive oil and add shallots. As they sautee into mild brown, add mushroom and carrot. Stir quickly. Add salt. Then egg.
Stir vigorously leaving a 1 minute interval for egg to cook in between.Once egg is cooked well, it is ready.
- STEP 3
For the back bacon, lay strips of bacon on a hot pan (or hot plate). Cook until bacon is mildly crispy. Cut into 2-3 cm pieces. Keep aside.
Heat olive oil and add cut pieces of bacon. Add terriyaki sauce and stir gently. Do not over cook as the sauce will caramalise.
After 2-3 minutes of stirring, it is ready to serve.
- STEP 4
Serving: Take the breakfast roll, slice is half. Apply some butter and set on the plate. Scoop the eggs and set one one side of plate. Keep bacon in a small bowl to avoid the sauce from interfering with the eggs!