Spread the bacon and anchovy paste onto the rye toast and top with the scrambled eggs.
Bacon & Anchovy on Rye with Scrambled Eggs
Ingredients
- Bacon and Anchovy paste:
- 200 g Eskort Rindless Streaky Bacon
- 50 g anchovy fillets
- 5 ml fresh rosemary
- 5 ml black pepper
- zest and juice of one lemon
- 65 ml olive oil
- Dirty tomato scrambled eggs:
- 6 large eggs
- 60 ml sundried tomato paste
- 250 g cherry tomatoes, halved
- 45 ml olive oil
- 5 ml salt
- 5 ml pepper
- 4 slices rye bread, toasted
Method
- Bacon and Anchovy paste:
- Preheat a frying pan on a high heat and fry the bacon until crispy.
- Add the bacon to the rest of the ingredients and blend in a food processor until a smooth paste forms.
- Dirty tomato scrambled eggs:
- Heat the olive oil in the pan and fry the sundried tomato and cherry tomatoes until the tomato skins are loose.
- Add the eggs and stir to scramble.
- Season with salt and pepper
Serve
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