This is my modern version on the classic B.L.T but with the added bonus of a runny poached egg, hence the addition of the ‘E’. I love this recipe for a Sunday brunch... heaven in a bap!
For more modern Irish recipes visit Tomorrow's Table
2 free range eggs
4 rashers of bacon
A handful of cherry tomatoes
2 small crusty baps of your choice
2 tablespoons of Dairygold
1 little gem lettuce
Poach the eggs but keep them soft. In the meantime on a medium/high grill, grill the rashers of bacon until crispy on both sides, remove and allow to drain off on kitchen paper.
Quarter the cherry tomatoes and in a bowl season them with oregano and sea salt
Assemble the B.E.L.T by slicing the crusty baps in half length-ways and spread both sides generously with Dairygold. Place on a few leaves of the little gem lettuce, divide the cherry tomatoes on top of the leaves, top with the crispy bacon and the poached egg.
Serve immediately for a beautiful filling brunch.