You know those meals that you could reasonably eat (or even serve to guests) for breakfast, lunch or dinner. They are few and far between, but this one kicks ass any time of the day.
With Steven away on site regularly I have come up with a few new favourite meals for one...I served this up to him on Saturday for lunch. He commented that it looked a bit fancy, he'd forgotten he'd never had it before!
Bacon & Eggs Fancy Style - Serves 2
Ingredients
2 Free Range Eggs
4 Rashers Bacon, trimmed and rind cut off
1 bunch Asparagus, ends snapped off
2 Tomatoes, halved
To Serve
2 Slices of good bread, Sourdough is my favourite
Dukkah
Beerenberg Sweet Chilli Relish or a good Tomato Chutney
Method
Lay your bacon on a baking tray on some baking paper together with the tomato halves and pop into a hot oven. Cook about 15 minutes until bacon is a bit crispy and tomatoes are starting to fall apart. You could do this in a frying pan to but I like to do this step in the oven so I can just focus on the eggs.
Bring 3-4 inches of water to a simmer in a medium saucepan and drop in your asparagus for a couple of minutes to cook, don't cook it too much you still want it tender. Pop it on the tray with the bacon to keep it warm.
Bring your water back to a simmer, add a splash of white wine vinegar and poach your eggs until cooked to your liking...although for this to be truly awesome runny is best.
I poach my eggs one at a time.
First I create a 'whirlpool' in the water with the handle of a wooden spoon before gently cracking the egg into the centre of the spinning water. The whirlpool helps the egg to all come together neatly.
Put the first egg to the side and repeat for the second egg.
Put your toast in the toaster and by the time your second egg is poached you should be all ready to go.
Put your toast on two plates and top with the bacon then asparagus, tomatoes and the egg on top.
Add a dollop of the sweet chilli relish and a sprinkle of dukkah.
Amazeballs.
Go on, you know you want to.
Tatum xx
*Coming Soon*
*Coming Soon*
