We love this breakfast dish, its so simple and a good alternative to a greasy fry up. It somehow has a guilt free appeal with watercress having superfood qualities containing iron, calcium, vitamins A, C and E and tomatoes containing Vitamin A, B6, C, E & K. All that is good news to me.
I use Oak Smoked Back Bacon in the recipe to minimise the fat content and only a small amount of butter to ‘steam-fry’ the eggs. Perfect for an easy weekend morning at home with french-press coffee.
Ingredients (for 2)
2 Jubilee Vine Tomatoes – halved
4 Free range eggs
6 Slices Oak Smoked Back Bacon
Handful of watercress
1. Pre-heat the oven to 180 degrees C. Place the bacon and tomato halves onto a wire rack over a foiled lined baking sheet. Season the tomatoes with Maldon Salt and cracked black pepper and drizzle with a dash of olive oil. Place in the oven for around 20-25 minutes. I like the bacon crispy.
2. In the last 5 minutes – place the ciabatta in the oven to heat through and become a little crispy.
3. Prepare the eggs using my method:
I crack eggs into a heated buttered pan, season them, then place a lid over the pan immediately to allow the eggs to steam-fry; this seals the topside of the eggs (I don’t like jelly eggs). I allow my eggs to cook until just ‘sealed’ with the yolks still runny like a good poached egg. So simple and easy with consistent results.
4. Place the bacon on the base half of the ciabatta, then the eggs and cap it with the second warmed ciabatta half; place roast tomatoes on the plate; garnish with watercress. Easy!
*I use 2 eggs, 3 pieces of bacon & 1 tomato per person to give a good portion*