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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Egg And Bacon Sarmie
A fancy spin on a comforting classic

Egg And Bacon Sarmie

Servings: 2

Ingredients

2 slices sourdough bread
6 slices streaky bacon
2 large free range eggs
Handful of organic baby spinach leaves (optional)
100g vine tomatoes
1 tbsp NOMU Extra Virgin Olive Oil
Generous grindings of NOMU One For All Grinder
NOMU Sea Salt and NOMU Black Pepper, to season
Basil pesto, to drizzle

Directions

Fry your bacon until browned and crispy. Set aside in a warm place. Place your vine tomatoes on a baking tray, drizzle with Olive Oil and season with One Fro All and Sea Salt.  Place directly under a hot grill so that the heat just warms the tomatoes and bursts the skin.

To poach your eggs, bring a saucepan of water to a rolling boil and add a generous pinch of salt. Stir the water to create a “whirlpool” and carefully break an egg into the centre.  Alternatively, break the egg into a cup and tip into the water.

Poach for 3-4 minutes for a soft to medium egg or 4-5 minutes for a medium to hard egg.  (Please note: Cooking time will vary according to the size of your eggs and whether you are at the coast or above sea level. Allow more time if you are above sea level.)  Remove with a slotted spoon and gently tap dry on clean kitchen paper to remove excess water.

In a hot griddle pan, griddle your bread on both sides until nicely charred.  Drizzle with Olive Oil (or spread with butter) and top with a few baby spinach leaves, crispy bacon, a poached egg and grilled tomatoes.  Season with salt and pepper and drizzle with basil pesto.

Ingredients

2 slices sourdough bread
6 slices streaky bacon
2 large free range eggs
Handful of organic baby spinach leaves (optional)
100g vine tomatoes
1 tbsp NOMU Extra Virgin Olive Oil
Generous grindings of NOMU One For All Grinder
NOMU Sea Salt and NOMU Black Pepper, to season
Basil pesto, to drizzle

Directions

Fry your bacon until browned and crispy. Set aside in a warm place. Place your vine tomatoes on a baking tray, drizzle with Olive Oil and season with One Fro All and Sea Salt.  Place directly under a hot grill so that the heat just warms the tomatoes and bursts the skin.

To poach your eggs, bring a saucepan of water to a rolling boil and add a generous pinch of salt. Stir the water to create a “whirlpool” and carefully break an egg into the centre.  Alternatively, break the egg into a cup and tip into the water.

Poach for 3-4 minutes for a soft to medium egg or 4-5 minutes for a medium to hard egg.  (Please note: Cooking time will vary according to the size of your eggs and whether you are at the coast or above sea level. Allow more time if you are above sea level.)  Remove with a slotted spoon and gently tap dry on clean kitchen paper to remove excess water.

In a hot griddle pan, griddle your bread on both sides until nicely charred.  Drizzle with Olive Oil (or spread with butter) and top with a few baby spinach leaves, crispy bacon, a poached egg and grilled tomatoes.  Season with salt and pepper and drizzle with basil pesto.

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