Ingredients
Bacon
Streaky bacon, rashers (PURCHASED)3 rashers (90 g)
Eggs
Eggs, large, very fresh2
Unsalted butter (for frying)10 g
Toast
Sourdough bread, in-house, sliced2 slices
Unsalted butter, soft15 g
Finish
Sea saltpinch
Black pepper, crackedpinch
Chives, fine cut (optional)3 g
Method
1
Confirm with guest: fried (sunny / over easy / over medium / over hard), scrambled, poached, or omelette.
2
Lay bacon flat on a cold pan. Bring up to medium-high. Cook 3–4 min to desired crisp. Rest on paper.
3
Toast sourdough until golden. Butter generously edge-to-edge.
4
Cook eggs to order. Fried: 2 min covered for sunny / 3 min for over easy. Scrambled: low heat, soft curd, no colour.
5
Plate: toast at 9 o'clock, bacon at 3, eggs centre. Season eggs only. Chives optional on scrambled.