Tasty treats

An egg a day is OK according to a campaign launched on www.eggs.ie. Here are some cracking ideas for breakfast.

Heart eggs toast

Ingredients

Two thick slices (about half inch ) of good quality white bread; 15g butter and two quality assured eggs.

Method

Using a heart shaped cutter or knife cut out a heart shape (about three inches ) from the centre of each slice of bread. The cut-out should be big enough for the egg. Heat the frying pan on a medium heat and preheat a grill to hot. Place the butter in the pan, once melted add the bread. Break open an egg into each cut out heart shape and cook until the bread is golden underneath and the egg set. Take off the heat and place under the hot grill and cook until the bread is toasted and the eggs are cooked to your liking. Now toast and butter the heart shape bread you have cut out. Serve the heart shaped egg toasts and the heart shape toast with freshly squeezed orange juice and tea or coffee. Enjoy the romance.

Eggy bread BLT

Ingredients

Four eggs; two tablespoons of milk; freshly ground black pepper; one large ciabatta loaf; about two tablespoons of olive oil; 12 smoked streaky bacon rashers, rinds removed; one tablespoon of good quality mustard; two tablespoons of reduced fat mayonnaise; two tablespoons of tomato ketchup; 25g rocket and four small vine tomatoes, finely sliced.

Method

This has to be the ultimate bacon sandwich. It is a good idea to cook the bases of the ciabatta first so that you can start assembling the sandwiches while the tops are cooking. Just make sure that your heat is not too high, otherwise the bread may brown too quickly.

Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-size pieces and then cut each one open so that you have eight separate pieces. Place each piece of the bread, cut-side down, in the egg mixture. Leave to soak for a minute before turning over.

Heat a large frying pan and add half of the oil, then add the soaked bases of ciabatta, cut-side down. Cook over a medium to low heat for about one to two minutes until golden brown, then turn over and cook for another two minutes.

Meanwhile, preheat the grill. Arrange the bacon on a grill rack and cook for a couple of minutes on each side until really crispy. Keep warm. Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil and then add the tops of the ciabatta. Cook as described above.

Mix together the mustard and the mayonnaise in a small bowl. Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket, a layer of tomato slices and season with the black pepper. Top with the bacon. Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread. Arrange on warmed plates and serve immediately.

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