Brioche with bacon, fried egg and chilli-roast tomatoes recipe
Easier than eggs Benedict as you don’t have to make last-minute hollandaise. Use toasted sourdough if you don’t want the sweetness of brioche, and replace the fried eggs with poached ones if you prefer.
Timings
Prep time: 10 minutes
Cook time: 55 minutes
Serves
6
Ingredients
For the tomatoes
6 large plum tomatoes
2 tbsp olive oil
¾ tbsp balsamic vinegar
2 tsp harissa
1 tsp caster sugar
For the garlic mayo
10 tbsp good-quality mayonnaise
2 tbsp crème fraîche
1 garlic clove, grated to a purée
To assemble
12 rashers smoked bacon
olive oil (or whatever fat you prefer to use for frying)
6 eggs
6 slices brioche (or 12 depending on the size)
good-quality Lancashire cheese, crumbled, to serve
Method
Preheat the oven to 190C/180C fan/gas mark 5.
Cut the tomatoes in half and place them in a single layer in a small roasting tin or ovenproof dish.
Mix together the olive oil, balsamic vinegar and harissa, and pour over the tomatoes, making sure they are well coated. Arrange them cut-side up, sprinkle with the sugar and season.
Roast for 35-40 minutes, or until caramelised and slightly shrunken (keep an eye on them).
Meanwhile, mix together the garlic mayo ingredients.
Fry the bacon in a little oil or other fat (you might need to do it in batches), until cooked through but not crisp, then put in a low oven (turned down once the tomatoes are done) while you fry the eggs.
Heat 2 tbsp oil or fat and fry them, scooping the warm oil up over the top of the yolks to help them set, until done to your liking.
Meanwhile, toast the brioche.
Spread the brioche with garlic mayo, then put bacon, a couple of tomato halves and an egg on top. You might want more mayo on top of the bacon.
Scatter over the cheese to serve.
