Eggy Bread with Chutney
Eggy Bread with tomato chutney
Tomato Chutney
Ingredients
2 large handfuls of cherry tomatoes
2 tsp of oil
4 tbsp of balsamic vinegar
2 Large pinch of sugar
Pinch of salt and pepper
Method
Half your cherry tomatoes
In a saucepan, heat up the oil and add in the tomatoes and cook down for two minutes until they’re soft
Add in the balsamic vinegar and sugar and reduce until sticky
Season to taste
Eggy Bread
Ingredients
3 slices of sourdough (or other bread of your choice)
3 eggs
50 ml milk
1 tbsp butter
3 pieces of back bacon
Oil
Chilli oil (optional)
Spring onions
Method
In a deep tray, crack two eggs and beat them together with the milk until well combined
Add your bread into the tray to absorb the egg mixture. Allow it to soak for around ten minutes, flipping so it is well saturated
Into a hot dry pan, add your bacon and cook until crispy
In another pan, add a generous amount of oil
When the oil begins to ripple on the surface the pan is hot enough
Crack in your egg and cook to your liking
Add butter to the pan you cooked your bacon in and heat
Place your eggy soaked bread into the pan and cook, flipping over when golden brown
When fully cooked, take your eggy bread out and plate, with the bacon on top, followed by a generous helping of chutney and your egg on top
Garnish with chilli oil and spring onions
