The first recipe of the series is Breakfast Bagels
Serves 2
Ingredients
1 tbsp olive oil
6 rindless unsmoked bacon rashers
1tbsp clear honey
85 g/3 oz canned sweetcorn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
4 eggs
2 muffins, split, toasted and buttered
salt and pepper
Instructions
Place the oil in a non-stick frying pan and warm over a campfire or BBQ. Gently cook the bacon until lightly browned. Turn and cook on the other side.
Slightly warm the honey and brush each rasher lightly with it. Cook the bacon for a further minute or so until it takes on a slight glaze. Remove from the pan and wrap the bacon in aluminum foil to keep warm.
Mix together the sweetcorn, diced tomatoes and chopped parseley and season to taste with salt and pepper. Fry, poach or scramble the eggs, as your prefer.
Serve the honey-glazed bacon and eggs on the toasted muffins, topped with a spoonful of the sweetcorn and tomato mixture.
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