Grilled Cheese Baguette with Wild Mushroom Scrambled Eggs & Roasted Pork Belly

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  • Grilled Cheese Baguette
  • 500g Eskort Pork Belly, pre-roasted and sliced
  • 1 loaf fresh baguette, sliced in half lengthwise
  • 250ml (1 cup) Mozzarella, grated
  • 250ml (1 cup) Emmental cheese, grated
  • 5ml (1 tsp) salt and pepper
  • 45ml (3 tbsp) olive oil
  • 125ml (½ cup) micro herbs
  • Wild Mushroom Scrambled Eggs
  • 6 eggs, separated
  • 5ml (1 tsp) ground ginger
  • 15ml (1 tbsp) thyme, chopped
  • 250ml (1 cup) wild mushrooms, chopped
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) butter
  • 5ml (1 tsp) salt and pepper
  • Allergens:
  • This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
  • Substitutions:
  • Baguette (gluten): Use a gluten-free baguette.
  • Butter (lactose): Use clarified butter (ghee) or coconut oil.
  • Pork Belly (soy): Use slices of roasted pork fillet.


  • Grilled Cheese Baguette
  • Preheat the oven to 180°C.
  • Place the pork belly in an ovenproof dish and into the oven.
  • Brush the cut side of the baguette with olive oil and season with salt and pepper.
  • Layer the cheeses on the bread then place on a tray and into the oven.
  • Change the setting to grill and cook until the cheese melts and turns golden.
  • Wild Mushroom Scrambled Eggs
  • While the baguette is in the oven, place a frying pan over moderate heat.
  • Add oil and butter, heating until the butter stops bubbling.
  • Add mushrooms, ginger and thyme, and fry until the mushrooms are golden.
  • Lower the heat, add the egg whites and allow to cook for 20 seconds without stirring.
  • Stir using a wooden spoon, lifting and folding over every 10 seconds until cooked.
  • Whisk the egg yolks, add to the pan and remove from the heat.
  • Stir, coating everything with egg yolk and allowing it to cook from residual heat.


Place the roasted pork belly on the grilled cheese baguette and serve topped with scrambled eggs and micro herbs.