A Bacon & Egg Buttie for Dad
My favourite bacon butties have a lovely chive-spiked omelette tucked in there as well as crispy bacon, mustard and relish. Make these for dad this Fathers’ Day.
Streaky bacon – allow 2-3 rashers per person
1 tbsp maple syrup
Fresh eggs – ½ per person
Chives, chopped finely
Salt & pepper to season
Splash of water
White bread - 2 slices per person
A good relish or tomato sauce
A swipe of wholegrain mustard
- Roll each bacon rasher up and place on a tray to cook under a hot grill – you can cook a lot at once like this. Cook until getting crispy then turn and cook other side.
- Whisk eggs with chives and seasoning and a splash of water. Heat a pan to medium and grease it with some butter. Pour in enough of the egg mixture to make a thin omelette. Make a few batches until you’ve used all the egg mixture. Keep omelettes warm.
- Unravel bacon and cook in the pan on medium until crispy, adding a small of splash maple syrup towards the end and cook until sticky.
- Toast the bread and butter. Wipe one slice with mustard and top with bacon, some omelette (cut to fit), a dollop of relish and another piece of toast. Cut the buttie, always cut the buttie!
There’s some tips and tricks to cooking a lot of bacon well; I prefer grilling the bacon first then finishing in the pan, adding a dash of maple syrup towards the end of cooking (it transforms bacon with it’s caramelised flavour) and always buy the best quality bacon you can afford.
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