Making the most of your morning, Le Creuset’s 3-ply Stainless Steel Frying Pan will make it even better due to fantastic caramelization the uncoated interior provides. Ensuring a delicious, crispy fried egg and smokey, crisp bacon.
Main INGREDIENTS
- Meat
- Eggs
Ingredients
Method
Ingredients
- 2 tablespoons light olive oil
- 1 egg (room temperature)
- 4 rashers streaky bacon
- 1 tablespoon tomato chutney
- 1 ciabatta roll, cut in half
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Method
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1Put the uncoated frying pan onto a medium heat and preheat for a couple of minutes.
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2Add the light olive oil and as soon as the oil starts to ripple gently crack the egg into the pan.
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3Leave the egg for around 2 minutes and don’t be tempted to move it at this stage.
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4Add the bacon to the pan and cook until crispy on one side.
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5Turn over the bacon and at the same time flip a little oil over the egg white.
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6Spread the chutney over the base of the roll and remove the crispy bacon from the pan and place onto the roll.
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7Remove the egg from the pan and put it on top of the bacon. Put the bread roll top onto the egg and serve.
If making more than one bacon buttie, cook the bacon first and then remove from the pan and keep warm. Add more oil to the pan and fry multiple eggs as per the method.
The pan must be left to go completely cold before washing – when cold add hot soapy water and leave to soak for 10 minutes.
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