It’s that time of the year, where you need to get up early, put the kettle on, throw some pots and pans around, and spoil your mum.
Is mum a brunch and bubbles fan? Have you yet to master the art of poaching an egg? Then this recipe is for you. It’s super easy and takes less than half an hour to put together, served with a glass of The Sisters Wine bubbles – it’s sure to impress mum and get her mothers day off to a great start.
Here’s what you’ll need
1 to 2 Eggs (depends on how many portions you are making)
1 tsp of Brown Sugar
1 tsp of Lemon Juice
A cube of Butter
Bread (I used Gluten Free Pull Apart Bread by Bakeworks, french sticks are great for this)
Maple Syrup or Golden Syrup
200 grams of Streaky Bacon
Icing Sugar to dust over the top
I like to get my bacon on first, as it takes the longest to cook and if you’re anything like me, crispy is best. I crisp my bacon by placing it in a cold pan, turn the heat on high, and leave it – rarely turning it. While that’s cooking….
In a bowl, whisk your eggs, brown sugar, and lemon juice until all blended together well. Place aside
I like to pre-toast my bread first (especially if I’m using GF bread) from this point you can then add your thick slices of bread/toast to the egg mix you prepared earlier.
In a medium heated pan (be careful with hot, as it’ll burn quite quickly) add your butter and then place your egg coated bread/toast into the pan. Keep a close eye on it and flip every minute or so, that way you’re avoiding it burning.
Place your toast on a plate, along with bacon and drizzle with your sauce of choice. You can also drizzle over a berry compote if you have some!
Dust with icing sugar and serve.