Brunch Stack with Tomato and Fennel Relish

Serves: 2 x 3 block meals

Ingredients

2 eggs (2 blocks protein)

4oz / 113g lean bacon (4 blocks protein)

4 large flat field mushrooms or portabello mushrooms (2 blocks carb)

1/2 cup / approx 80g onion, finely sliced (1 block carb)

1 1/2 cup / approx 180g fennel, finely sliced (2 blocks carb)

3/4 cup / 400g tin of chopped tomatoes, juice drained (1 block carb)

2 Tsp olive oil (6 blocks fat)

Worcestershire sauce

Black pepper

For the relish

1) Heat onion, fennel, 1 Tsp olive oil and splash of water over a medium heat until veg is soft and caramelised. For best results use lid to steam the veg.

2) Add tomatoes, good splash of Worcestershire sauce and black pepper. Simmer for a few minutes until thickened.

For the stack

1) Brush mushrooms with 1 Tsp of olive oil and roast in oven (180c) for about 10-15mins until soft.

2) Meanwhile grill the bacon, and with about 5 mins before mushrooms are done, poach the eggs.

3) To serve, use the mushrooms as you would use a burger bun. Stack bacon, relish and egg on top of one mushroom and top with the other.

TIP: Mushrooms, fennel and pork are best mates!