Prepare: 5 min
Cook: 10 min
There is something quite satisfying about indulging in an ultimate bacon butty on a Sunday morning and it certainly doesn’t make me feel guilty as it’s what Sunday’s are designed for. Comforting and delicious crispy smoked bacon shoved in your gob to rid yourself of that horrible hangover. It’s easy to make, easy to eat and well at some point in our life we’ve all drooled over the thought of a breakfast roll!
Plus bacon doesn’t have to be unhealthy! Remove the fat, grill it and you can pretty much get rid of most of the unhealthy content. Better still, now there is turkey bacon which has become widely available in most shops. It’s much healthier to the traditional bacon, leaner and still contains a good amount of protein. So I can now officially say to people I do not feel guilty about indulging in my Ultimate Bacon Butty.
But what if you could make this a little bit more special than just a bit of bacon slapped on a morning roll? Well this is exactly what I have made. It takes no longer to make but it adds so much more flavour to the bacon.
I’ve opted for a Panini rather than a morning roll and it can be toasted slightly to crisp up the outside. I’ve discovered since living down south that this is the ultimate breakfast indulgence as a square sausage or a tattie scone just don’t seem to be a thing. Oh how I miss those!
Anyway I’m digressing…mix some vine tomatoes, balsamic vinegar, a little sprinkling of sea salt and fresh chopped basil. These simple ingredients seriously compliment the saltiness of the bacon creating a delicious brunch fit for a queen or in my case a still slightly drunk woman who is beginning to feel the terror of a horrendous hangover kicking in.
Take a simple breakfast butty and create something wonderful.
- 1 tsp olive oil
- 4 slices good quality smoked bacon rashers or turkey rashers
- 6 mini vine tomatoes, halved
- 1 tbsp. balsamic vinegar
- Sea salt
- Fresh basil leaves
- Panini, toasted
1 Heat the oil in a frying pan over a medium to high heat. Once the pan is hot add the bacon to the pan and cook for 5 minutes, turning half way through.
2 Once the bacon is nearly ready and starting to crisp, push the bacon to the side of the pan to keep it warm while you cook the rest of the dish.
3 Add the chopped vine tomatoes, pinch of sea salt and balsamic vinegar and fry for 2-3 minutes. The vine tomatoes will begin to soften and caramelise from the balsamic vinegar.
4 While the tomatoes are cooking toast your panini’s.
5 The final and most important bit…whack the bacon, tomatoes plus any leftover balsamic vinegar glaze and some fresh basil leaves into the toasted panini’s.
6 Absolute Legend of a breakfast!
Top Tip: If you would prefer to grill the bacon then just whack the bacon strips onto a tray and cook on a high heat for 2-3 minutes on each side.
If you enjoyed this recipe and would like to see more, please click here.