A special brunch
Bacon and eggs are a breakfast and brunch classic, and to make it really special at home all you need is a bit of time and some good quality ingredients.
Start off with good bread – I think life is too short for sliced bread from the supermarket. Buy good bread if you can afford it. It tastes so much better, and is much more versatile. I go to a good local baker once a week and buy a couple of loaves, and freeze some. My baker also makes amazing coffees, so we kill two birds with one stone…
You need one rasher of bacon per person, and one egg per person plus one for the pot as my Nana used to say. So for a family of four, that’s five eggs. Pop the bacon on a baking tray and place in a hot oven – approximately 200 degrees Celcius. It takes longer to cook the bacon this way, but it cooks it more evenly and it tastes much better. This is actually something I saw Marco Pierre White do on television, and I do it all the time now.
I make scrambled eggs – I’m sure you already know how to do that so I won’t include a recipe.
The timing is the trickiest part of bacon and eggs. Once the bacon has been in the oven for about 15 minutes, pour your eggs into your pan and start scrambling them. Put the toast on at the same time. I usually get my husband to help, and he does the toast so I can really watch my eggs, but you can do both at the same time.
Have some slices of tomato ready to go, some feta cheese already crumbled, and some fresh herbs ready to use – I like coriander best. Place the toast on the plate, and put some scrambled egg on top. Place the bacon on the plate, and then the tomato. Sprinkle some of the feta over the top – just a small amount is all you need. Then sprinkle the coriander and cracked pepper over the top, and you have a very nice little brunch ready to go.
We usually have this for a weekend lunch – we don’t tend to eat big breakfasts, but we definitely don’t want to miss out on bacon and eggs. So, we make sure we go for a long walk afterwards to compensate for all those calories!
