Bacon Recipes

Eggy Bread BLT Ingredients 4 eggs 2 tablesp. milk Freshly ground black pepper 1 large ciabatta loaf About 2 tablesp. olive oil 12 smoked streaky bacon rashers, rinds removed 1 tablesp. good quality mustard 2 tablesp. of reduced fat mayonnaise 2 tablesp. tomato ketchup 25g rocket leaves 4 small vine tomatoes, finely sliced To Cook Cooking time 15 minutes

Method Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-sized pieces and then cut each one open so that you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture. Leave to soak for a minute before turning over. Heat a large frying pan and add half of the oil, then add the soaked bases of ciabatta, cutside down. Cook over a medium to low heat -2 minutes until golden brown, then turn over and cook for another two minutes. Meanwhile, preheat the grill. Arrange the bacon on a grill rack and cook for a couple of minutes on each side until really crispy. Keep warm. Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil and then add the tops of the ciabatta. Cook as described above. Mix together the mustard and the mayonnaise in a small bowl. Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket leaves, a layer of tomato slices and season with the black pepper. Top with the bacon. Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread.

Bacon Recipes

Penne with Spicy Tomato Sauce and Sizzling Bacon Ingredients

350g penne pasta 1 tablesp. olive oil 175g piece rindless streaky bacon or streaky rashers, cut into small thin strips 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 teasp. sweet or smoked paprika 1 red chilli, seeded and finely chopped 400ml passata (sieved tomatoes) Pinch of sugar Small handful fresh basil leaves, roughly torn Salt and freshly ground black pepper

To Cook Method Tip the penne into a pan of boiling, salted water, stir once, then cook for 10-12 minutes until 'al dente' or according to packet instructions. Meanwhile, heat the olive oil in a saut pan and fry the bacon for a couple of minutes until crispy. Add the onion and cook for another minute or two until softened, stirring occasionally. Add the garlic with paprika and chilli and cook for about 30 seconds, stirring. Stir in the passata and cook for 1-2 minutes until heated through. Add the sugar and season to taste. When the pasta is cooked, drain well and then return to the pan. Pour in the tomato mixture and add the basil, then fold everything together until well combined.