- 2 tbsp olive oil
- ½ ciabatta, sliced in half
- salt and freshly ground black pepper, to season
- 100g/3½oz smoked streaky bacon, diced
- 1 garlic clove, thinly sliced
- ½ onion, finely chopped
- 1 mushroom, chopped into slices
- 100ml/3½oz double cream
- 100g/3½oz Stilton cheese, crumbled
- 1 free-range egg yolk
- Heat a griddle pan until smoking.
- Drizzle the olive oil over the ciabatta and season, to taste, with salt and freshly ground black pepper.
- Place the ciabatta onto the griddle pan and cook for two minutes on each side to create grill lines.
- Heat a medium-sized frying pan and add the bacon. Cook for three minutes then drain off any fat.
- Return the bacon to the pan, add the garlic, onion and mushrooms and cook for one minute.
- Add the cream and Stilton and cook to allow the Stilton to melt into a sauce.
- Remove from the heat, stir in the egg yolk and season, to taste, with salt and freshly ground black pepper.
- To serve, place the ciabatta on a plate and pour over the thick bacon and cheese sauce.