Bacon & egg toasts
This classic combo will be a sure-fire hit at any gathering
Egg, whole, raw
1 medium, raw
Calorie Controlled Brown Bread
7 slice(s), crusts removed
- Cook the egg in a pan of simmering water for 8 minutes, then drain and cool under cold running water. Peel and finely chop, then set aside.
- Meanwhile, preheat the oven to 200ºC, fan 180ºC, gas mark 6. Using a 5cm-round biscuit cutter, stamp out 20 rounds from the bread, discarding the crusts and any trimmings. Arrange on a baking tray and bake for 5 minutes, until just toasted, then set aside to cool.
- Put the toasts on a serving platter, spread over the jam and top with the egg. Scatter over the chives then season and serve.