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Freshen up your bacon and egg brunch with this open sandwich ...
Ingredients
Makes 3 servings
- 6 free range eggs
- 6 rashers of smoked bacon
- 3 handfuls fresh spinach leaves
- 100g mayonnaise
- 3 tbls chopped chives
- Sea salt & ground pepper
- 3 slices thinly sliced fresh rustic bread
Preparation
1. Boil the eggs for 10 mins, then run under cold water before peeling
2. Meanwhile cook the bacon until brown and crisp then set aside to cool
3. Roughly chop the eggs, season with salt & pepper, then add the mayonnaise and chopped chives and chill for 5 minutes
4. Lay one slice of fresh bread on each plate and top with the egg mixture, then season once more with a little more ground pepper if you like
5. Top each with a handful of fresh spinach leaves
6. Lay 2 rashers of bacon over the top, or you could tear the bacon into pieces if you prefer
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