December = party month, which of course means hangovers. No fret, this recipe is the PERFECT remedy. It has just the right amount of grease and more than enough flavour. The most important thing is to buy the freshest ingredients and to have a good chilli sauce, I’m completely obsessed with Sriracha sauce.
4 large free-range eggs
1 large brown onion, sliced
1 garlic clove, crushed|
2 firm tomatoes, sliced
4 sesame buns
1/2 a pack of streaky bacon
Sriracha sauce (or any hot chilli sauce)
Cheddar cheese (optional)
Preparation 10 minutes
Cooking time 20 minutes
Preheat the oven to 100°C, this is to keep the cooked food warm.
Place a large non-stick frying pan on heat and fry the bacon, be careful not to overcrowd the pan as this will make the bacon boil, you might have to it in batches . Place some kitchen towel on a plate to absorb the excess oil from the cooked bacon.
While the bacon is frying, place another large frying pan on high heat and add a tablespoon of olive oil. Add the sliced onions and crushed garlic and fry for 5 minutes, don’t over cook, you still want the onions to be a bit crunchy, once the onions are cooked season with salt and pepper. While the onions are cooking, slice the tomatoes into thick pieces, then cover in sugar/xylitol, dried basil, sea salt and black pepper. Once the onions are cooked, place in a bowl then add a drizzle of olive oil and fry the tomatoes for 3 minutes on each side, until they are caramelized. Place the onions, tomatoes and bacon in the oven.
Cut the buns in half and place in the oven. Then using the same pan you used to cook the bacon in, drain a little bit of the bacon fat, and break the eggs into the pan, cooking easy over for about 2 minutes on high-heat. Flip when the whites become opaque.
Place all the cooked ingredients onto the bun top with sliced cheese, a pinch of salt, pepper and a generous squeeze of Sriracha sauce. Serve with a large glass of freshly squeezed orange juice or a cup of tea ❤