Bacon, Spinach & Egg Toasted Open Sandwich Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
4 thick slices of sourdough
12 rashers of Smoked Streaky Bacon
25ml Fino Olive Oil
200g baby spinach
4 Eggs
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.
Meanwhile, drizzle half of the Fino Olive Oil in a frying pan and saute the spinach for 2-3 minutes till it is wilted, season with the Halen Mon Sea Salt and some pepper. Then divide across each serving on top of the bacon.
In the same pan heat the remaining olive oil and crack the eggs into the pan, if picking out any shell if it goes in. Fry the eggs till the yolks are set and cooked but they are 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.
