Serves 1 Time spent in the kitchen: 10 minutes Ingredients: 1 medium free-range egg 1 slice of wholemeal bread (seeded wholemeal is even better) 1 tsp groundnut or light vegetable oil 3 rashers of streaky bacon 1 tbsp runny honey Pinch smoked paprika
Method: Crack the egg into a shallow bowl and beat it with a fork. Soak the bread in the egg mixture for 2 minutes on each side. It helps to absorb the egg if you make some pinpricks in the bread with a fork. Heat the groundnut oil in a frying pan and add the soaked bread. Cook on a medium heat for a couple of minutes until golden brown, then flip the toast over and cook for a further minute on the other side. Remove the toast from the pan and set aside onto a plate. Fire up the heat under the frying pan and add the bacon rashers. Once cooked and crispy on both sides, add the honey to the pan and immediately take off the heat. Pile the bacon onto the toast and drizzle over the honey glaze. Sprinkle with a little smoked paprika before serving. Recipe created by Harry Eastwood for National Honey Week (3rd - 9th May 2010)