Gill Meller's folded breakfast bap

GILL MELLER’S FOLDED BREAKFAST BAP

There’s no escaping the reality – sometimes a breakfast bap is required! This one is hard to beat, instead of the standard fried egg filling, this one’s done slightly differently, we’re going omelette, with a twist, all the way.

So, if you have an emergency breakfast bap situation, you must give this a go.

Preparation time 5 minutes | Cook time 10 minutes | Makes 1

INGREDIENTS

1 large, organic wholemeal or white soft floury bap

4 rashers of organic bacon

2 large open cap organic mushrooms

2 Stonegate Estate eggs

1 tbls of olive oil

Sea salt and freshly ground black pepper

METHOD

  1. Place a large heavy based non-stick pan over a medium heat. Add the olive oil and when it’s hot add the bacon rashers. Season the mushroom lightly and pop this down in the pan alongside the bacon. After a minute or so turn the bacon, cook for a minute or 2 longer, then remove when it starts to crisp. Flip the mushroom and cook for a further minute or two then remove this too and keep warm with the bacon.
  1. Half the bap and set in down in the hot pan. Fry it in the bacon fat on its cut side to crisp it up a touch. Remove the bap from the pan and drop in the butter.
  1. Whisk the eggs with a touch of seasoning and pour them into the pan. Scatter over the chopped chives then place the bap halves on top of the eggs, one at 12 o’clock and one at 6.
  1. When the egg has just set, use a large spatula to flip the entire omelette and the baps over, in one clean motion. Quickly fold its sides (3 and 9 o’clock) in towards the middle.
  1. Now top the lower half of the bap with a mushroom followed by half the crisp bacon, followed by another mushroom and the remaining bacon. Fold the top of the bap over the filling and switch off the heat.
  1. Lift the whole bap out of the pan, cut in half and tuck in.
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