Making a nice change from your standard full English, this posh version adds the likes of rocket and shallots to bacon, tomatoes and eggs, for a brekkie full of flavour.
Masterchef winner Mat Follas created this yummy meal and proves just how simple it is to create an impressive but easy morning dish.
Go on - treat dad for Fathers' Day!
- 5 happy eggs
- 200ml rapeseed oil
- Pinch of salt & pepper
- 2 large tomatoes
- 8 rashers of bacon
- 1 bunch wild rocket
- 2 shallots, finely sliced
- 100ml white wine vinegar
- 100ml tap water
- 30g caster sugar
- 4 slices of brown bread
Method1 Start with the boiled eggs. Place 4 eggs in simmering water for 7 minutes, then transfer to cold water for a few minutes, to stop them cooking. Peel and slice.
2 Next make the mayonnaise. Place the rapeseed oil, 1 teaspoon vinegar, 1 whole egg and salt & pepper in a container which is just wider than a stick blender. Start with the stick blender at the bottom of the container on top of the egg, and whizz while slowly moving the blender up the container. The mayonnaise should have the consistency of cream.
3 Finely slice the tomatoes and put aside. Grill the bacon for 5 minutes until golden and crispy
4 Wash and dry the wild rocket in a salad spinner.
5 To pickle the shallots, put the water, caster sugar and remainder of the white wine vinegar in a pan and heat to a simmer, stirring to mix the sugar.
6 Add the shallots and take off the heat. Leave the shallots in the pickle for 30 minutes, then either use straight away, or store in the pickle if you want a stronger flavour.
7 Butter some fresh bread (works best with brown bread) and place the bacon, sliced boiled eggs, wild rocket, tomato and shallots on top. Finally, drizzle the mayonnaise over.
Prep Time20 minutes
Cook Time45 minutes
Nutrition InformationMat’s top tip: A great trick for peeling eggs more easily, is to crack the shells and then put them back into the cold water for 2 minutes, before peeling.
For more egg recipes, visit www.thehappyegg.co.uk
More fab recipes for breakfast and brunch:
Copyright: Farmhouse Breakfast Week
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