It’s easier than Eggs Benedict because you don’t have to make the hollandaise sauce last minute. If you don’t want the sweetness of brioche, use toasted sourdough and replace the fried egg with a poached egg if desired.
timing
Preparation time: 10 minutes
Cooking time: 55 minutes
service
6
material
For tomatoes
- 6 large plum tomatoes
- 2 tablespoons olive oil
- 3/4 tablespoon balsamic vinegar
- 2 teaspoons harissa
- 1 teaspoon caster sugar
For garlic mayonnaise
- 10 tablespoons high-quality mayonnaise
- 2 tablespoons fresh cream
- 1 garlic clove, grated and pureed
to assemble
- 12 pieces of rasher smoked bacon
- Olive oil (or whatever oil you want to use for frying)
- 6 eggs
- 6 pieces of brioche (12 depending on size)
- Serve with crumbled quality Lancashire cheese
Method
- Preheat the oven to 190C/180C fan/gas mark 5.
- Cut the tomatoes in half and place in a single layer in a small roasting tin or ovenproof dish.
- Mix the olive oil, balsamic vinegar, and harissa and pour over the tomatoes, making sure the tomatoes are well coated. Arrange them cut side up, sprinkle with sugar and season.
- Roast for 35-40 minutes or until caramelized and slightly shrunken (keeping an eye on it).
- Meanwhile, mix together the garlic mayonnaise ingredients.
- Fry the bacon in a little oil or other fat (you may need to do this in batches) until cooked but not crispy, then place in a low oven while the eggs fry (tomato Once it is baked, lower the temperature).
- Heat 2 tablespoons of oil or fat, scoop the warm oil over the egg yolks to help set them, and fry until desired doneness.
- Meanwhile, toast the brioche.
- Spread garlic mayonnaise on brioche and top with bacon, half of a tomato, and one egg. You might want to put more mayonnaise on top of the bacon.
- Scatter over cheese and enjoy.
