Breakfast club sandwich
Serves 1
INGREDIENTS
1 tbsp sunflower oil
2 rashers rindless smoked streaky bacon
1 large free-range egg
2 diagonal slices crunchy bread
A few fresh watercress sprigs, washed
3 small tomatoes or 4 cherry tomatoes, halved
1 tsp good quality balsamic vinegar
Salt and freshly ground black pepper
METHOD
Heat the oil in a non-stick frying pan and gently fry the bacon for 2-3 minutes. Turn over and cook on the other side until golden and crispy. While the bacon is cooking, add the egg to the pan, season with a little salt and cook for 2-3 minutes until just set. Toast the bread.
Place one slice of the hot toast on a plate and top with the watercress. Carefully lift the egg out of the pan with a spatula and place on the watercress. Top with the bacon.
Add the tomatoes to the frying pan, season with salt and pepper and cook for 20-30 seconds until beginning to soften. Pour over the balsamic vinegar and shake the pan to coat the tomatoes. Cook for a few seconds more then scatter onto the egg and bacon. Top with the remaining toast and serve.
INGREDIENTS
1 tbsp sunflower oil
2 rashers rindless smoked streaky bacon
1 large free-range egg
2 diagonal slices crunchy bread
A few fresh watercress sprigs, washed
3 small tomatoes or 4 cherry tomatoes, halved
1 tsp good quality balsamic vinegar
Salt and freshly ground black pepper
METHOD
Heat the oil in a non-stick frying pan and gently fry the bacon for 2-3 minutes. Turn over and cook on the other side until golden and crispy. While the bacon is cooking, add the egg to the pan, season with a little salt and cook for 2-3 minutes until just set. Toast the bread.
Place one slice of the hot toast on a plate and top with the watercress. Carefully lift the egg out of the pan with a spatula and place on the watercress. Top with the bacon.
Add the tomatoes to the frying pan, season with salt and pepper and cook for 20-30 seconds until beginning to soften. Pour over the balsamic vinegar and shake the pan to coat the tomatoes. Cook for a few seconds more then scatter onto the egg and bacon. Top with the remaining toast and serve.
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