Bacon Brunch Sandwich
SERVES: 2 – this creates a huge 'sharing' sandwich
COOKING TIME: About 10 minutes
INGREDIENTS: 4 Suffolk sweetcure smoked premium back bacon rashers 3 Slices thickly cut crusty white bread 1 x 5mlsp (1tsp) Olive oil 1 Tomato, thickly sliced 1 Large mushroom, thickly sliced 2 Eggs, lightly beaten 1 Green chilli, deseeded and finely chopped 1 x 15mlsp (1tbsp) Fresh coriander, chopped 1 x 15mlsp (1tbsp) Fresh parsley, chopped 1 Lime, rind removed 2 x 15mlsp (2tbsp) Mayonnaise Butter for spreading (optional)
Place the bacon rashers on a grill pan and cook for 3-4 minutes until crispy and cooked through. Heat the oil in a small pan and cook the tomato and mushroom slices until lightly cooked. Remove and set to one side. Into the pan add the beaten eggs, chilli and herbs. Mix together and then allow the mixture to set - turn over and brown on both sides. Mix the lime rind and mayonnaise. Construct the sandwich: On the first bread layer place 2 bacon rashers, the tomato and mushroom slices and then cover with the second bread layer. On the second bread layer spread the lime mayo, the herby chilli omelette and a further 2 bacon rashers. Add the final bread layer, secure with a bamboo skewer and serve with vegetable crisps and rocket leaves.