Eggy Bread BLT

2013-04-17
  • Servings : 4
  • Ready In : 15m

A Great Brunch Favourite!

Ingredients

  • 4 Quality Assured eggs
  • 2 tablesp. Milk
  • Freshly ground black pepper
  • 1 large ciabatta loaf
  • About 2 tablesp. olive oil
  • 12 smoked streaky bacon rashers, rinds removed
  • 1 tablesp. good quality mustard
  • 2 tablesp. of reduced fat mayonnaise
  • 2 tablesp. tomato ketchup
  • 25g rocket
  • 4 small vine tomatoes, finely sliced

Method

Step 1

This has to be the ultimate bacon sandwich! It’s a good idea to cook the bases of the ciabatta first so that you can start assembling the sandwiches whilst the tops are cooking. Just make sure that your heat is not too high, otherwise the bread may brown too quickly.

Step 2

Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-sized pieces and then cut each one open so that you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture. Leave to soak for a minute before turning over.

Step 3

Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-sized pieces and then cut each one open so that you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture. Leave to soak for a minute before turning over.

Step 4

Meanwhile, preheat the grill. Arrange the bacon on a grill rack and cook for a couple of minutes on each side until really crispy. Keep warm. Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil and then add the tops of the ciabatta. Cook as described above.

Step 5

Mix together the mustard and the mayonnaise in a small bowl. Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket, a layer of tomato slices and season with the black pepper. Top with the bacon. Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread. Arrange on warmed plates and serve immediately.

Related Recipes:
  • Moroccan Style Meat Balls in Tomato Sauce

  • How to Boil an Egg

  • Eggs Benedict with Grilled Rashers

  • Ham and Spinach Frittata

  • Eggs Benedict

Nutritional Info

This information is per serving.

  • Energy

    533kcal
  • Protein

    22g
  • Fat

    35g
  • Iron

    2.1mg
  • Carbohydrate

    32g