Bacon baps with scrambled eggs and chilli jam
These filled baps are packed full of flavour and really easy to make. The tomato chilli jam will keep in the fridge for a couple of weeks.
Ingredients
Eight rashers; six eggs, lightly beaten; salt and freshly-ground black pepper; butter and four baps.
Tomato chilli jam: one to two red chillies, roughly chopped; two garlic cloves, roughly chopped; four tablespoons of vinegar; two, 400g tins of chopped tomatoes; four tablespoons of brown sugar and two tablespoons of chopped coriander.
Method
To make the tomato chilli jam simply pop the red chillies into a food processor along with the garlic and vinegar and whiz to a purée. Tip into a saucepan and add the chopped tomatoes and brown sugar. Simmer gently for an hour, stirring occasionally. Take off the heat, add the chopped coriander and taste for seasoning. Allow to cool before storing in the fridge.
Grill the rashers until crispy. While they are cooking melt a knob of butter in a saucepan and add the lightly beaten eggs. Season with salt and pepper and cook over a medium heat for two to three minutes, stirring all the time, until the eggs are just set. Slice and toast the baps.
Put a spoonful of relish on the bottom half of each bap, divide the scrambled eggs among the four baps, then add the rashers and finally the tops of the baps.
Poached eggs and home fries
Great any time of the day!
Ingredients
One tablespoon of olive oil; four rashers, trimmed and chopped; one small onion, diced; four to six cooked potatoes, diced; two to three scallions, chopped; one tablespoon of wholegrain mustard; dash of wine vinegar; a little salt and black pepper and four eggs.
Method
Heat the oil in a large pan. Sauté the bacon and onion for one to two minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are beginning to brown. Stir in the mustard and vinegar and season to taste.
To poach the eggs: bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for three to four minutes or until the eggs are cooked to your liking.
Divide the potato mixture onto four plates. Lift the eggs with a slotted spoon from the water and drain well. Place the poached eggs on top of the potato mixture. Sprinkle with black pepper.
