The success of this simple snack (or supper) relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness.
- 50 ml olive oil
- 12 rindless bacon rashers
- 4 eggs
- 8 thick slices white bread, toasted, buttered
Smoky barbecue relish
- 1½ tbsp olive oil
- 1 Spanish onion, diced
- 2 garlic cloves, finely chopped
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 400 gm canned cherry tomatoes (see note)
- 50 ml Worcestershire sauce
- 3 thyme sprigs
- 2 fresh bay leaves
- 50 ml red wine vinegar
- 1 tbsp brown sugar, or to taste
- 1For smoky barbecue relish, heat oil in a saucepan over medium-high heat and sauté onion and garlic until just tender (2-3 minutes), add paprika and chilli flakes and sauté until fragrant (1 minute). Add tomatoes, Worcestershire sauce and herbs, season to taste and simmer, stirring occasionally, until reduced to a sauce consistency (5-6 minutes). Add remaining ingredients and simmer, stirring occasionally, until thick (3-4 minutes). Check seasoning and set aside until required. Makes 1½ cups and will keep refrigerated for 2 weeks.
- 2Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
- 3Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
- 4To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg. Season to taste, then sandwich with remaining slices and serve hot.
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