Streaky bacon, spinach and egg toasted open sandwich recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 360 calories / serving
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Preheat the grill to hot. Grill the bacon for 2-3 minutes on both sides until golden and crispy. Toast the bread until golden brown, then arrange the bacon on top. Top with a little spinach and drizzle the olive oil on top.

Season, then carefully position an egg yolk on top in the centre. Return to the grill until the yolk is set and cooked, but still runny. Transfer carefully to serving plates and burst the yolk so that it runs over the open sandwiches.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 4 slices thick white sourdough bread
  • 50g baby spinach
  • 4 egg yolks
  • 12 rashers Richard Woodall streaky bacon
  • 25ml olive oil
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  • Energy 1498kj 360kcal 18%
  • Fat 23.5g 34%
  • Saturates 7.1g 36%
  • Sugars 1.5g 2%
  • Salt 2.7g 44%

of the reference intake
Carbohydrate 21.6g Protein 16.8g Fibre 1.6g

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