| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Worrall tho, Worrall1 | 1 | servings | |
INGREDIENTS
| Tomatoes | ||
| 2 | sl | Bread |
| 3 | sm | Eggs |
| 4 | sl | Bacon |
| 2 | tb | Tomato chutney |
| Polenta | ||
| 2 | oz | Unsalted butter |
| Salt and pepper | ||
| Dusting of flour |
INSTRUCTIONS
Slice the tomatoes and dip them in some seasoned flour. Next whisk the eggs and dip the tomatoes in them and then the polenta. Heat the butter in a pan and add a little oil so that the butter does not burn. When ready place the tomatoes carefully in the pan. When the tomatoes are very crisp on one side, turn them over and cook the other side till crispy also. Grill the slices of bacon till they are crispy. Toast the slices of bread and when ready butter them and spread the chutney on top. Add the cooked bacon. Serve the tomatoes with the toast, and some tomato ketchup if wanted. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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