A bacon and egg sandwich with a balsamic twist? The perfect way to enjoy the weekend and cure a hangover!
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 2 person.
Ingredients
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2 teaspoons olive oil
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125g mini roma tomatoes, roughly chopped
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1 teaspoon balsamic vinegar
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4 rashers rindless bacon, halved
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olive oil cooking spray
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2 eggs
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2 x 15cm baguette rolls, opened, flattened
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watercress sprigs, to serve
Method
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Step 1
Heat oil in a non-stick frying pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add vinegar and cook for 1 minute. Transfer to a bowl. Wipe pan clean.
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Step 2
Heat frying pan over medium heat. Add bacon. Cook, turning occasionally, for 4 to 5 minutes or until crisp. Drain on paper towel. Wipe pan clean with paper towel. Spray pan with oil and heat over medium-high heat. Add eggs and cook for 2 minutes or until whites set and yolks still soft (or to your liking).
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Step 3
Grill or toast cut side of bread. Place on plates. Top with bacon, egg and tomatoes. Season with pepper. Top with watercress and serve.