This is my go to brunch or lunch for my family when we feel like bacon and something tasty on the weekend. The egg, beetroot and homemade tomato sauce are gooey, tasty, fillings that go perfectly with the crisp bacon. The recipe includes eggs three ways - fried, poached and scrambled - you choose.
Ingredients 4 slices of bread
4 rashes of bacon (exclude for a vegetarian option)
1 tomato, sliced
2 cos or iceberg lettuce leaves, roughly cut
1 tin sliced beetroot, drained
Water (if poaching eggs)
1/8 cup milk (if scrambling eggs)
Tasty homemade tomato sauce recipe Salt and pepper, to serve
Cut the bacon in half and remove the rind. Cook in a frypan on high until the bacon turns brown and crispy. Place the cooked bacon on paper towel to drain off the excess bacon fat.
Cook the eggs with the preferred method below - fried, poached or scrambled.
Toast the bread.
Place 2 slices of toast on a plate and top with bacon, egg, beetroot, tomato and lettuce. Spread a generous amount of Homemade Tomato Sauce on the remaining 2 slices of toast and place on top of the lettuce.
Cut in half and serve.
Crack the eggs into a fry pan, taking care not to break the yolk. Fry for 2 minutes and then gently flip with a spatula and cook for 1 minute. The yolk should still be runny. Cook for longer if you prefer fully cooked yolk.
Poached egg option
Crack 1 egg into a microwave safe bowl, taking care not to break the yolk.
Gently add water until the egg is just covered.
Microwave for one minute. The egg white should be completely white. If not, microwave in 10 second bursts until all it is white.
The egg whites will turn white and the yolk will remain soft
Gently use a spoon to lift the egg and transfer to a plate.
Repeat the method with the second egg.
Scrambled egg option
Crack 2 eggs into a bowl, add milk and beat until combined.
Microwave for one minute and break up the cooked egg with a fork. The eggs should be completely cooked. If not, microwave in 10 second bursts until all cooked.