Recipe for Success

Monday, January 17, 2005

Special Egg and Bacon Brunch

A tasty and (slightly) healthier alternative to a cooked breakfast - only the bacon is fried. For an even lower fat version, try the Mediterranean Ham and Eggs variation below. This basic idea is infinitely variable and is great for a more substantial breakfast or a light lunch or supper.


1 English muffin or 1 bagel
2 cheese slices (Jarlsberg is especially good, or try Emmental)
tomato chutney (Betty's in York and Northallerton make a delicious one, otherwise I like Sainsbury's tomato chutney from their "Taste the Difference" range - lovely and tangy)
lardons (chopped pieces of bacon)


  1. Pre-heat the grill on high.
  2. Split and lightly toast the muffin or bagel.
  3. Spread each half of the muffin or bagel with the tomato chutney and top with a cheese slice. Grill until the cheese melts.
  4. Serve this topped with the bacon (dry-fry the lardons in a non-stick pan - you do not need extra oil) and the eggs, scrambled.

Variation: Mediterranean Ham and Eggs

Sperad a split, toasted bagel or muffin with pesto. Top this with slices of ham, spread with tomato chutney and top with a slice of cheese. Grill until the cheese melts and serve topped with scrambled egg.


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