Saturday, 3 February 2018

McMark's Bacon and Egg Flatbread

McMark's Bacon and Egg Flatbread
  • 1 flatbread
  • 5 eggs
  • 5 slices smoked back bacon (or whatever bacon you prefer)
  • Salt & pepper
  • Knob of butter
  • Sauce of choice
Method:
Cook your bacon under a medium heat grill for around ten minutes until nice and crispy, turning halfway.  Once done, remove from the oven and place onto some kitchen roll to absorb any fat.  Whilst the bacon is cooking, beat the eggs in a jug along with a pinch of salt and a few grinds of black pepper.  Melt the butter in a frying pan over a medium heat, once sizzling, pour in the eggs and leave for a minute or so until they start to set, then using a silicone spatula move the eggs around the pan (you don't want the eggs to turn into an omelette or stick to the pan!), keep doing this, breaking them up as you go, it should only take a few minutes to cook the eggs (without drying them out).  Whilst you are doing the eggs, place the flatbread onto a shelf in the oven for a few minutes, the residue heat from the grill should be enough to warm it through.

Place the flatbread onto a plate, drizzle with your sauce of choice, I went for tomato ketchup, place the bacon on the front half of the flatbread, top with the eggs and then fold over the other half of the flatbread and cut in two and serve (just incase you thought I was being greedy, this serves two people!).

Who needs to go to the Golden Arches for breakfast when you can make this bad boy yourself at home in no time at all!  There are endless variations you could make using the flatbread with the fillings of your choice, this was sooo good and took no time at all to make, let me know what you would put in your flatbread?