Browsing my usual blog haunts early this extended Sunday morning, I came across Rose’s post on her perfect weekend breakfast. Surrounded by hoards of her nearest and dearest, Rose would like to see a very elegant spread of:
‘…coffee and milk and chocolate. There would be two different types of bread, for those who like toasts in the morning, a basket of Madeleine, a basket of seasonal fruits, some scrambled eggs (at least for those who can eat eggs in the morning because I just can’t).
There would be some homemade vanilla yogurt, three types of jam, some butter, a bowl of granola, and some maple syrup to go with a sky-high plate of Buckwheat and apple cider crepes.’
Sounds wonderful to me. What my own perfect Sunday morning feast would be, I’m not sure; I’ll have to think about that. My partner D needs no thinking time though. Without a doubt, his breakfast of choice is a crispy yet moist, bacon butty.
D’s love affair with bacon butties has existed for years. It’s a relationship I understand – after all, it was the smell of this very sandwich which re-converted me to meat-eating after years of vegetarianism – but I don’t have quite the same zeal for it as D does.
After countless Sunday mornings, D reckons he has perfected the bacon sandwich making technique and has, very graciously, agreed to let me share his tips with you.
Tips for the Perfect Bacon Butty
- Use thinly sliced, unsmoked back bacon. The thick butchers’ cuts don’t go cripsy enough.
- Cook three rashers for each roll.
- Heat the grill to medium-high and place the grill pan 2 inches from the heat source.
- Cook the rashers for up to 15 minutes, turning
frequentlyonce. The bacon is ready when all of the fat has turned golden and crispy.
- The buns should be soft and floury. Glasgow rolls (for those of you who can get them) are perfect.
- Forego all sauces (I baulked at this) and simply spread each side of the roll with soft
- Serve with a strong cup of tea.
NB Have just corrected some statements after D proof-read this post!