Rachel Allen's Mushroom, Tomato and Bacon Breakfast Bap

TV chef and author, Rachel Allen is supporting our mission to get the nation regularly tucking into breakfast and has created a recipe exclusively for this campaign. Her new Mushroom, Tomato and Bacon Breakfast Bap is great for weekends and holidays, or simply lazy days at home and takes only minutes to prepare.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 15 minutes
Serves 1

Nutritional Info (per portion)

Energy 469 kcal
Protein 29g
Fat 19.4g
of which saturates 4.8g
Carbohydrate 41g
of which sugars 7.2g
Fibre 5.9g
Salt 3.5g
  • Rachel Allen's Mushroom, Tomato and Bacon Breakfast Bap


  • 1 slice of a large beef tomato
  • 1 large flat mushroom, stalk removed
  • 2 tsp rapeseed oil
  • 2 slices of lean unsmoked back bacon
  • 1 wholemeal or wholegrain burger bun, bap or roll split in half
  • 1 tsp of finely chopped chives
  • 2-3 drops of lemon juice
  • 1 tbsp of low fat cream cheese

How to make it

  1. Place the slice of tomato on the flat side of the mushroom. Add the oil and season with a little pepper. Roast the mushroom and tomato at 200oC, gas mark 6, for 7-10 minutes.
  2. Grill the bacon gently for 5-7 minutes turning regularly until cooked. Drain on kitchen paper. Meanwhile lightly toast the bun.
  3. Add the chopped chives and lemon juice to the cream cheese and mix. Spread the cut sides of the toasted bun with the cream cheese mixture. Then arrange the tomato filled mushroom on top of the bottom bun, followed by the bacon. Top with the second bun and serve.