Bacon, Spinach & Egg Toasted Open Sandwich
4 thick slices of sourdough
12 rashers of Smoked Streaky Bacon
25ml Fino Olive Oil
50g baby spinach
4 Egg yolks
Halen Mon Sea Salt and Pepper
Grill the Smoked Streaky Bacon for 2-3 minutes on both sides, until golden and crispy. Toast the bread until golden brown, then arrange the bacon on top. Top with a little spinach and a drizzle of Fino Olive Oil.
Season, then carefully position the egg yolk on top in the centre. Return to the grill until the yolk is set and cooked, but is still runny. Transfer carefully to serving plates and burst the yolk so that it spills over the open sandwiches.
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