This recipe is by Neven Maguire.
Ingredients
4 eggs
2 tbsp milk
1 large ciabatta loaf
2 tsp olive oil
12 smoked streaky bacon rashers (Quality Assured)
1 tbsp good-quality mustard
2 tbsp mayonnaise
2 tbsp tomato ketchup
25g rocket salad
4 cherry vine tomatoes (sliced)
Ground black pepper
Serves 4
Cooking time 15 minutes
Method
Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-size pieces and then cut each one open, so that you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture.Leave to soak for a minute before turning over.
Heat a large frying or griddle pan and add half of the oil, then add the soaked bases of ciabatta, cutside down. Cook over a medium to low heat for two minutes, until golden brown, then turn over and cook for another two minutes. Meanwhile, preheat the grill.
Arrange the bacon on a grill rack and cook for a couple of minutes on each side, until really crispy. Keep warm.
Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil, then add the tops of the ciabatta. Cook as described above.
Mix the mustard and the mayonnaise together in a small bowl. Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket, a layer of tomato slices and season with the black pepper. Top with the bacon.
Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread. Arrange on warmed plates and serve immediately.