Eggy brekky heart

Eggy brekky heart

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I have to admit I am not a morning person and I do love a good lie in, especially on weekends. I love weekends; you can take it easy, forget about eating healthy cereal for once and instead treat yourself with something a little bit naughty. My perfect weekend brunch has to be fried eggs with homemade chilli jam on toasted sourdough bread, washed down with a good cup of coffee. There’s simply no better way to express my affection for bacon and eggs! Just ‘don’t tell my heart, my eggy brekky heart… ’

Ingredients

Quantity Ingredient
4 roma tomatoes, halved
sea salt flakes
4 tablespoons olive oil, plus extra to drizzle
8 short bacon slices
4 free-range eggs
8 slices crusty sourdough bread
1 bunch rocket leaves
1 bunch watercress
extra-virgin olive oil
1 tablespoon balsamic vinegar
ground black pepper
8 tablespoons Chilli onion jam
4 tablespoons Basil pesto

Method

  1. Preheat the oven to 200°C. Put the tomatoes on a baking tray, cut side up, sprinkle with sea salt flakes, drizzle with olive oil and then bake in the oven for 20–25 minutes, or until the tomatoes are soft and lightly coloured on top, but are still holding their shape.
  2. Meanwhile, heat 2 tablespoons of olive oil in a frying pan over medium–high heat and fry the bacon until crispy on the edges. Remove and place on a tray lined with paper towel to absorb the excess oil. Keep the bacon warm by placing the tray close to the cooktop.
  3. Using the same frying pan, heat the remaining 2 tablespoons of oil over medium–high heat and fry the eggs for 2 minutes, or until the eggs are cooked but the yolks are still a bit runny.
  4. At the same time, heat a chargrill pan over medium heat. Drizzle a little bit of olive oil on both sides of the sourdough, place in the pan and cook for 2 minutes, then flip the bread over and cook for a further 2 minutes.
  5. Put the rocket leaves and watercress in a mixing bowl, drizzle with some extra-virgin olive oil and the balsamic vinegar, then season with sea salt flakes and pepper. Toss to mix well.
  6. To build the brekky stack, place a small handful of salad on a slice of sourdough, top with 2 slices of roasted tomatoes, 2 pieces of bacon, a heaped spoonful of chilli jam, a fried egg and a dollop of basil pesto, then place another slice of sourdough on the side or on the top. Serve with the remaining salad.
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Have
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