Ingredients:-
1. 200 g processed cheddar cheese
2. 3 large tomatoes
3. 12 rashers streaky bacon,brought to room temp.
4. 2 tbsp vegetable oil
5. 3 eggs
6. Salt
7. Pepper,a few grindings
8. 9 slices bread
9. 6 tbsp mayonnaise
Method:-
1. Grate the cheese and keep aside.slice the tomatoes into rings and keep aside for as long as a couple of hours.
15 min.before you're ready to eat,heat a shallow skillet,stretch the bacon rashers and spread out in a single layer in it. Cook over medium heat until the rashers start curling;this took take about two min.The fat from the bacon will get rendered. Flip over and cook for another couple of min.keep the bacon on low heat if you like it crisp,and remove if you don't. Lift out and drain on paper towel.
2. In another large,flat- bottomed frying pan, heat oil. Beat eggs with salt,pepper and a tbsp of water and pour into hot frying pan to make a thin omelette.
Flip over when the underside is golden,and keep on till the second side is also golden brown.move to chopping board and,with a knife, cut into three pieces.Immediately start toasting bread,three slices at a time.
3. When it is crisp and light brown,spread three slices of toast with mayonnaiseon one side each.place one toast on a chopping board,mayo side up. Place one heaped tbsp on the toast,spreading it evenly till the edges. Place tomato rings on cheese,pressing the cheese flattish. Place another toast over it and spread more mayonnaise on the dry top side.
Spread a layer of omelette on the toast, folding it if necessary. On the omelette place four rashers of bacon.Top with the remaining toast,mayo sidw down.cut into two triangles,holding down firmly to prevent filings from getting squeezed out.Serve and eat hot soon.
2. 3 large tomatoes
3. 12 rashers streaky bacon,brought to room temp.
4. 2 tbsp vegetable oil
5. 3 eggs
6. Salt
7. Pepper,a few grindings
8. 9 slices bread
9. 6 tbsp mayonnaise
Method:-
1. Grate the cheese and keep aside.slice the tomatoes into rings and keep aside for as long as a couple of hours.
15 min.before you're ready to eat,heat a shallow skillet,stretch the bacon rashers and spread out in a single layer in it. Cook over medium heat until the rashers start curling;this took take about two min.The fat from the bacon will get rendered. Flip over and cook for another couple of min.keep the bacon on low heat if you like it crisp,and remove if you don't. Lift out and drain on paper towel.
2. In another large,flat- bottomed frying pan, heat oil. Beat eggs with salt,pepper and a tbsp of water and pour into hot frying pan to make a thin omelette.
Flip over when the underside is golden,and keep on till the second side is also golden brown.move to chopping board and,with a knife, cut into three pieces.Immediately start toasting bread,three slices at a time.
3. When it is crisp and light brown,spread three slices of toast with mayonnaiseon one side each.place one toast on a chopping board,mayo side up. Place one heaped tbsp on the toast,spreading it evenly till the edges. Place tomato rings on cheese,pressing the cheese flattish. Place another toast over it and spread more mayonnaise on the dry top side.
Spread a layer of omelette on the toast, folding it if necessary. On the omelette place four rashers of bacon.Top with the remaining toast,mayo sidw down.cut into two triangles,holding down firmly to prevent filings from getting squeezed out.Serve and eat hot soon.
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