Monday, 16 April 2012

Bacon breakky buns

The herbs make a much better impact on the dish when chopped and eaten, I just love this 80's food styling!
These buns are a great Sunday brunch, particularly if red wine featured on Saturday. The farmer will munch through about 6 of these, so it's lucky they are so easy to make on mass. You can change the toppings to suit the contents of your fridge too. So next Sunday, see if you can't convince your farmer to whip some of these up while you pull the duvet up around your chin and wish you hadn't had that last glass of red......

INGREDIENTS: (makes 8 buns)
  • 4 Bread buns (turkish or ciabatta is particularly good)
  • 1 clove of chopped garlic
  • 2 Tblsp melted butter
  • 8 rashers of bacon
  • 8 Tblsp tomato sauce (homestyle is best)
  • 1/2 cup grated tasty cheese
  • 1 Tblsp fresh chives or parsley
Cut your buns in half horizontally so that you have 8 halves. Place these on a baking tray (I recommend baking paper). In a small bowl combine your garlic and butter . Spread a thin layer of this garlic butter onto the buns (if you intend on taking these back to bed where there is a possibility of kissing- skip the garlic!). Put these into the oven on grill, at 180 degrees Celsius for 3 minutes or until they are starting to go golden.

In a pan or under the grill, however you prefer- cook your bacon until crisp. Place one rasher of the cooked bacon on each bun. Then 1 Tblsp of tomato sauce on each.

Top this with the grated cheese.
Place under the grill for 3-5 minutes so that the cheese is melted. Remove from the oven and sprinkle the chopped herbs over the top. Season with some salt and pepper.

So good- enjoy xx

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