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Eggasperated

Fried Bread

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I've only ever found one constructive use for Anthony Worrall Thompson, so it's worth sharing here. It's a recipe of his that I adapted.

 

  1. Find some good quality rinded bacon. By good quality I mean something that isn't pumped full of water, so won't shrink to nothing when you cook it.
  2. Cut off the rinds with a sharp knife, then dry fry them to make crispies. You should end up with a pretty reasonable amount of oil.
  3. Fry your bacon in the rendered oil, then keep hot to one side.
  4. Fry a couple of slices of bread in the oil. You'll find they'll end up more toasted than fried, but what flavoursome fat you have will be soaked up.
  5. Make up your bacon sandwich with cooked ingredients, then top with a poached egg or two and serve.

 

It tastes like a heart-clogging fry-up, but is actually much lower in fat than one might think - especially since the eggs aren't fried.

 

AWT doesn't do the egg bit, but goes on to slather tomato ketchup in the sarnie, which to my mind hides the subtleties of flavour from the decent ingredients. Philistine.

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Nomnomnom. Love fried bread. But we tend to do eggy bread more often. I tend to use 2 slices of bread with cinnamon sugar sandwiched between the two. Fry very gently on both sides so that the sandwich is cooked right through to the middle and not as I did the other day forget to turn it over and forget I was actually cooking anything and we ended up with a brown - not burnt surprisingly - bottom and it had cooked through to the top. Tasted nice too - just didn't chomp the brown bit. :roll:

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