| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 4 |
|
Rashers of unsmoked bacon; (4 to 6) |
| 8 |
lg |
Slic white or brown bread |
| 4 |
tb |
Butter |
| 2 |
|
Spring onions; with some of the |
|
|
; green parts, finely |
|
|
; chopped |
|
|
Plenty of freshly milled black pepper |
| 4 |
md |
Sized eggs |
| 1 |
tb |
Tomato puree; (tomato paste) |
| 1 |
tb |
Coriander; (cilantro) leaves, |
|
|
; finely chopped |
|
|
Salt and pepper to taste |
| 4 |
tb |
Sunflower or vegetable oil |
INSTRUCTIONS
Grill (broil) or fry the bacon until the rind is crisp. Drain on
absorbent paper, then chop them coarsely.
Remove the crusts from the bread and butter them lightly. Divide the
chopped bacon equally between the 4 slices and sprinkle chopped spring
onion (scallion) on each slice. Season with black pepper, then make
up the sandwiches in the normal way. Cut each sandwich into 4
triangles.
Beat the eggs and tomato puree together. Add the coriander and salt
and pepper to taste.
In a frying pan, heat the remaining butter and the oil together over a
medium heat. Dip each sandwich in the egg mixture and fry until golden
brown on both sides. Drain on absorbent paper and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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