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.