- 8 rashers
- 6 eggs, lightly beaten
- Salt and freshly-ground black pepper
- 4 baps
- 1-2 red chillies, 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
To make the Tomato Chilli Jam, simply pop the red chillies into a food processor along with the garlic and vinegar and whiz to a purée. Tip into a saucepan and add the chopped tomatoes and brown sugar. Simmer gently for an hour, stirring occasionally. Take off the heat, add the chopped coriander and taste for seasoning. Allow to cool before storing in the fridge.
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 botton 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!
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers