Friday, 15 July 2016


“Bacon and eggs is a day’s work for a chicken and a lifetime achievement for a pig.” - Michael Vizdos

We recently had this meal, which is my take on Eggs Benedict. I found that modifying the classic recipe made for easier preparation and, for our tastes, a more satisfying meal. Although this is supposedly breakfast food, I am of the opinion that some dishes are worthy of being eaten at any mealtime during the day and this is no exception. I think it’s a great lunch dish or perfect for supper.

4 thick slices of brioche (can be store bought or homemade, see here)
4 thin slices of Swiss cheese
4 rashers of lean bacon (chopped)
4 eggs, poached
4 tablespoons mayonnaise (please use the one without sugar in it! Homemade is best, but Aldi sell a good German one which is not sweet)
Chopped parsley

Cook the bacon, and place on kitchen paper to drain the fat until needed. Poach the eggs and keep warm. Preheat oven to 160˚C.
Toast the brioche slices and place the Swiss cheese slices on them. Although you can butter the brioche slices, I don’t because the other ingredients are fatty enough. Place a thin layer of mayonnaise over the cheese.
Divide the bacon pieces over the cheese, the mayonnaise helps them adhere.
Drain the eggs well and place over the bacon.
Spread the remainder of the mayonnaise over each of the eggs. If it is too viscous you can thin it with a little oil/vinegar mixture.
Put in the oven for 5-10 minutes. Garnish with parsley.

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  1. Ha ha! Good one. I like the idea of using mayonnaise out of jar rather than fiddling about making hollandaise sauce. Also our supermarket has some really good brioche, so this recipe is doable for me.

  2. If you can substitute salmon lax for the bacon, you have won my heart.
    Every Sunday morning the sisterhood meets for brunch and this is our favourite.