Eggy Bread With Crisp Bacon And Spiked Tomatoes Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
• Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.

Steps:

• Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
• Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

Steps:

• Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
• Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Pour the beaten egg onto a large dinner plate and soak the bread in the egg, turning it over until all the egg has been absorbed.
• When the toaster is ready, place one slice of eggy bread on the bottom plate. Top with the bacon and spread over the ketchup (if using). Finish the sandwich by placing the second slice of eggy bread on top. Slowly close the lid of the toaster and cook for 3-4 minutes until crisp and golden.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.
• Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.
• Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread and cook for 20 mins, or until the bread is puffed and golden.