A luxurious way to serve eggs and bacon from Melbourbe based chef Blayne Bertoncello.
Ingredients
- 200 g good-quality bacon rashers with the fat on diced
- 3 eggs as fresh as possible
- 4 sprigs of chives chopped, plus extra to serve
- 20 ml vegetable oil
- 30 g butter
- 2 thick slices sourdough
- 10 ml lemon juice
Servings:
Instructions
- In a frypan over medium heat, cook the bacon to render the fat, stirring occasionally for five minutes, until the bacon begins to brown.While the bacon is cooking, in a medium bowl, whisk the eggs.
- When most of the bacon fat has rendered in the pan, add the eggs and chives. Using a spatula, gently fold over the eggs to incorporate the bacon and chives into the layers.
- In a separate frypan over medium heat, heat the oil and butter until the butter begins to foam. Add the sourdough and fry for two minutes. Drizzle the lemon juice on to the sourdough, then flip and fry on the other side for another two minutes.
- To serve, place a slice of fried bread on to each plate, top with the folded eggs and finish with a sprinkle of chopped chives and salt.
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