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Smoked Bacon, Spinach & Egg Toasted Open Sandwich Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
12 rashers of Smoked Streaky Bacon
4 thick slices of Sourdough
4 Free Range Eggs
200g baby spinach
25ml Fino Olive Oil
Halen Môn Sea Salt and Black Pepper
Grill the Smoked Streaky Bacon for 2-3 minutes on both sides, until golden and crispy. Toast the Sourdough slices until golden brown and arrange the bacon on top.
Meanwhile, drizzle half of the Fino Olive Oil in a frying pan and sauté the spinach for 2-3 minutes till it is wilted, season with the Halen Môn Sea Salt and some black pepper. Divide each serving on top of the Smoked Streaky Bacon.
In the same pan heat the remaining Fino Olive Oil and crack the eggs into the pan, picking out any shell if it goes in. Fry the eggs till the yolks are set and cooked, but still runny. Transfer carefully to serving plates and burst the yolk so that it spills over the open sandwiches.
If you are a seaweed fan, why not spread some Laverbread on the toast before the spinach. For a little extra, we recommend sprinkling a little Welshman’s Caviar over the eggs while they are cooking.
Serve fresh and enjoy!
