Image by Danepak
I've had lots of surreal experiences in my life. I've flown to Milan and back in the same day. I've given a talk at the BFI. I've been approached by Sarah Ferguson whilst eating my lunch, just so she could tell me how much she liked my T Shirt. I've fed Jonny Vaughan's dog. I've allowed Dermot O'Leary to throw Skittles into my mouth to practise his aim. And I've eaten pasta and talked love with Gethin Jones. Yep, working in advertising was strange.
But this one takes the biscuit, or rather the bacon. Last week I was asked to judge The Great British Bacon Off. Well, given I ate bacon with not one, but two meals on the day before the contest, I reckon I was fit for the job. This recipe, made by Sophie, was the winner. She made this rather lovely creation for her showstopper (though her signature bacon sarnie was delicious too - it had Marmite in it which was simply perfect - see the picture of her below holding the delicious thing) and I thought I'd share it. Not least because it has a nifty method of making eggy bread in the microwave. You're welcome. (Or rather thanks Sophie).
Sophie's Don't Go Bacon My Heart Sandwich
- 1 apple, cored and thinly sliced
- 1 tsp of cinnamon
- 1 large egg
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 2 slices of brioche
- 1 pack of bacon - smoked goes particularly well with the autumnal flavours of this dish, though either will work beautifully)
- 4 tsp of maple syrup (to taste)
Put the apple slices into a microwavable bowl with 2 tablespoons of water and the cinnamon. Pop this in a microwave for 60 seconds or until the apple has softened. Leave this to one side.
Next, put the egg, milk and vanilla in a bowl and whisk with a fork until well combined. Soak the brioche slices in the egg mixture until they are well absorbed. Put these side by side on a plate and pop them in a microwave for 90 seconds. Leave to one side.
Pop the rapid rashers in the microwave for 90 seconds according to the packet instructions. While the rapid rashers are in the microwave, assemble the sandwich. Place the apple slices on one piece of eggy brioche, followed by the rashers and finish off with the final slice of brioche. Just before serving, pour the maple syrup over the sandwich.
Holly blogs at Recipes from a Normal Mum