A perfect brunch from ” The Abel & Cole Cookbook”. Serve with wholemeal toast.
Ingredients
- 8 rashers back bacon diced
- a knob butter
- 1 onion peeled and diced
- 3 medium parsnips peeled and diced
- 1 red pepper diced
- 1 large or 2 small apples peeled, cored and diced
- 4 large eggs
- sea salt and freshly ground black pepper
- 2 good pinches Chopped fresh thyme
Servings:
Instructions
- Fry the bacon in a large frying pan over a medium heat until crispy. Remove with a slotted spoon and drain on kitchen paper. Drain most of the fat from the pan.
- Add the knob of burrer and onion to the pan and saute for a few minutes before adding the parsnips. Cook for about ten minutes, stirring often, until they become golden in colour. Add the red pepper and apple and return the bacon to the pan. Toss around for another three minutes.
- Meanwhile poach or fry the eggs, keeping the yolks runny. Season the mixture with salt and pepper, stir through the thyme and serve with a runny egg on top.
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