Bacon and Egg on French Toast

Bacon and egg is of course a dish which is most commonly enjoyed for breakfast. There is no rule to this effect, however, and bacon and egg can very successfully be prepared and enjoyed at any time of the day. This lunch recipe is for one person.

Ingredients

4 rashers of unsmoked bacon
2 eggs
1 slice of bread
1 tbsp chopped coriander leaf/cilantro
White wine vinegar
Salt and freshly ground black pepper
Oil for frying

Method

The first step is to break one of the eggs in to a fairly wide-bottomed bowl, season it with salt and pepper and beat it well. A little oil should then be added to a non-stick frying pan and brought up to a medium heat. The bread should be carefully dipped in the egg mixture on both sides to completely coat it before being added to the pan. The bread should be gently fried for two to three minutes on each side until beautifully golden brown.

The bacon should be grilled and should be put on to cook once the bread is in the frying pan. A little white wine vinegar should then be added to a pot of boiling water and the second egg broken in to a small bowl or cup. The boiling water should be stirred to create a whirlpool before the egg is gently dropped in the centre to poach. The water should be kept to a simmer for three to four minutes for the egg to cook.

The French toast should be placed on a plate and the bacon and poached egg arranged on top as shown. The chopped coriander leaf/cilantro should then be scattered on top.

King Prawn Salad in a French Toast Basket

For lunch today, I had this absolutely delicious King prawn salad in a French toast basket. The idea for same came to me only minutes before I began preparing it but the result was everything I could have hoped for and more. I very much hope that it is something which you will try out for yourself.

Ingredients

2 slices of bread
1 large egg
8 to 10 King prawns (cooked and shelled)
2 tbsp low fat mayonnaise
1 tsp freshly chopped flat leaf parsley (plus one leaf for garnish)
1 clove of garlic (optional)
2 fresh lettuce leaves
Salt and freshly ground black pepper

Method

Put your oven on to preheat to maximum. Break the egg in to a small bowl and season with salt and freshly ground black pepper. Beat it until it just begins to froth. Cut the crusts off the bread and cut each slice in half.

A small oven-proof dish is required for this next stage but - unable to find one of the size I desired - I simply used the lid of a small casserole dish! The inside of the dish should be greased with butter. Each piece of bread should in turn be dipped in the egg mix and used to evenly line the inside of the dish. Any small gaps can be filled with the crusts, dipped in the remaining egg mix. The dish should then be placed in to the hot oven for twenty to twenty-five minutes until the bread is cooked and golden.

The King prawn salad is made simply by roughly chopping the prawns and mixing them carefully in to the mayonnaise, along with the chopped parsley. A clove of crushed garlic may also be added at this stage if desired. The lettuce leaves should be washed and carefully dried.

When the French toast basket is ready, it should be removed from the oven and left to cool for a few minutes. A blunt tipped knife should then be used to very gently ease the sides of the basket away from the dish and the basket hopefully tipped out on to a plate in one piece. The two lettuce leaves should be placed in the bottom of the basket. It may then be filled with the King prawn salad, garnished with the remaining parsley leaf and served.