Larney Sarmie?

Sandwich for pudding? Perfectly legal when Nutella and peanut butter are involved, according to Abigail Donnelly. Now consider pork katsu style jaffles, the “Caesar” sandwich and jammy egg-and-bacon cheese toasties. We certainly did.

- Abigail Donnelly

JAMMY EGG TOASTIE

“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