To make up for my temporary insanity in posting a vegan recipe last week, I’m making up for it this week in the most un-vegan recipe I could muster. A triple whammy of animal products- cheese, egg and bacon!
Don’t get me wrong I have no problem eating vegan food every now and then, and those vegan chickpea burgers were yum. But try and separate me from my beloved cheese, eggs and bacon for more than a few days? We’ll have issues.
I was home last weekend in West Cork and stocked up on some of my favourite Cork produce: Gubbeen smoked streaky bacon, and Toonsbridge buffalo Mozzarella. I combined these with some local organic eggs and was pleasantly surprised at how much cheese I could stomach first thing in the morning! You could always leave out the egg and it would be equally nice but please don’t skimp on the garlic butter. This is so delicious and indulgent, it would make the perfect weekend brunch for friends.
Ingredients (serves 2):
2 slices good quality bread
2-4 eggs (depending how hungry you are)
1 packet streaky smokey bacon (I used Gubbeen)
1 handful fresh mozzarella (about 1 large ball- I used Toonsbridge)
4 tbsp soft butter
2 crushed garlic cloves
- First off you may as well make your garlic butter, just mix together your butter and crushed garlic, add as little or much as you like. My breakfast guest was a wuss so just had plain butter.
- Grill you bacon pieces on a medium high heat for a few minutes on each size- you want them well cooked but not crispy. If they’re very oily after cooking dab them a little with some kitchen paper- don’t dry them out though.
- Fry your eggs in a little oil while the bacon is cooking, do them to your taste runny or set.
- Toast your bread and smear with some garlic butter. Tear up the mozzarella and lay out on the bread and pop under the grill for a few minutes until melted and gooey. Then top with your bacon and egg and serve!