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Brekki
Kebab
This
recipe came about one morning after my mates Tom,
James and I, had been to another friend of ours house
-Natalie, who cooked us a perfect chicken korma, (which
we consumed with several gallons of wine). We got back
to mine at 5am, crashed, and had this for breakfast
the next day, and it has since become a Saturday morning
tradition.
You
need - per person:
2 rashers of bacon
1-2 eggs
1 sliced tomato
1 pitta bread
and a hefty dollop of your favorite sauce.
Place
the bacon under the grill. Meanwhile scramble the eggs
in your favorite way, (I beat them up and put them in
the microwave for 3 mins stirring every 20-30secs, its
the most 'lunched' way). Stir in your preferred sauce,
this makes the eggs stickier and helps hold the thing
together.
Once
the bacon has cooked, slice open the pittas.
Lighty coat the inside with olive oil to stop it
sticking together, also lightly coat the thicker side of
the bread.
Sling
them into the grill, oiled side up, allowing them to soak up the
flavours the bacon has left. Cook untill the oiled side
is crisp. Remove them and place on
kitchen towel to soak up the excess fat.
Fill them up with all your ingredients, just like a
kebab from the van on a Friday night.
This combo is what I like best, but it's one of those recipes where you can use whatever
you like, e.g, if you don't like scrambled eggs, have beans, or
if you do, have both! its completely up to you.
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