Bacon, Egg, Lettuce and Tomato

B.E.L.T

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

Serves 2:

2 free range eggs

4 rashers of bacon

A handful of cherry tomatoes

Oregano-dried

Sea salt

2 small crusty baps of your choice

2 tablespoons of Dairygold

1 little gem lettuce

Method

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.