Bacon Brunch

SERVES 2

Crusty soda or granary bread topped with paprika flavoured scambled egg, crispy bacon and char-grilled tomatoes.

INGREDIENTS

1 pkt. 7245 bacon slices
2 tomatoes
1 dsp. olive oil
4 slices of soda bread or any other crusty bread
4 oz. (115g) mushrooms
2 oz. (55g) grated cheese (cheddar or mozzarella)
4 eggs
1/8 pt (70ml) semi-skimmed milk

1 dsp. of yogurt
½ oz. (15g) polyunsaturated fat

½ tsp. paprika pepper

2 spring onions finely sliced

METHOD

Cut the bread into slices, sprinkle with olive oil and
½ of the cheese, ready to place below the grill.

Cut the tomatoes in half and set on top of a grill pan,
cut side up, brush with a little oil, also ready to grill.
Wash and cut the mushrooms, brush also with oil
and place in the grill pan.

Place the rashers of bacon in the microwave for
45 seconds or on the grill pan with all the other ingredients
and cook for only 2 minutes.

Prepare the scambled egg by lightly whisking together
the eggs, milk, fat and paprika pepper.  The addition of 1 dsp.
of yogurt gives the scambled egg a soft creamy texture.
Cook either in a microwave for 2 minutes stirring occasionally
or in a saucepan until the egg scambles softly.

When the bacon, tomatoes, mushrooms and bread have
been cooked, assemble the brunch together, top with the
remainder of the cheese, flash under the grill and serve when
bubbling, melted, golden, and crispy.