These filled baps are packed full of flavour and really easy to make. The Tomato Chillli Jam will keep in the fridge for a couple of weeks.
- 8 rashers
- Knob butter
- 6 eggs, lightly beaten
- Salt and freshly-ground black pepper
- 4 baps
Tomato Chilli Jam
- 1-2 red chillies, deseeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 4 tablesp. vinegar
- 2 x 400g tins of chopped tomatoes
- 4 tablesp. brown sugar
- 2 tablesp. chopped coriander
- Basil leaves to garnish
Grill the rashers until crispy. While they are cooking melt a knob of butter in a saucepan and add the lightly beaten eggs. Season with salt and pepper and cook over a medium heat for 2-3 minutes, stirring all the time, until the eggs are just set. Slice and toast the baps.
Put a spoonful of relish on the bottom half of each bap, divide the scrambled eggs between the four baps, then add the rashers and finally the tops of the baps.
Delicious any time of the day!
Nutritional Analysis per Serving