“I don't usually like my eggs runny, but TASTE’s editor Kate Wilson does, so this recipe's really for her! Wasting precious bacon fat is never a good idea, so be sure to let the bread soak up all that flavor.”
Serves 2 to 4 EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
free-range eggs 4
canola oil 1 T
streaky bacon 200 g, sliced
ciabatta 1 loaf
white Cheddar 200 g, sliced
sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 180°C. Place the eggs in a saucepan and cover with cold water. Place over high heat and boil for 2½ minutes once the water comes to the boil. Cool in iced water, then peel. 2 Heat the canola oil in a pan and fry the bacon over medium heat until crispy. 3 Slice the ciabatta into 8 slices and toast on one side in the bacon fat until golden. Transfer to a baking tray and cover the toasted side on the bread with the cheese. Place the bread in the oven until the cheese is bubbling. 4 While hot, top with the bacon and egg, close to make a sandwich and season.
WINE: Woolworths Kleine Zalze Chenin Blanc 2019
CAESAR SANDWICH “I couldn't resist turning my favorite salad into a sandwich with my all-time favorite bread: sourdough. A glorious dollop of thick aïoli makes this my ultimate salad sarmie.”
Serves 2 to 4 EASY
Preparation: 15 minutes
For the anchovy aïoli: free-range eggs 2, separated
lemons 2, juiced
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