Silky Eggs & Crispy Glazed Bacon

Preheat the oven

• Preheat the oven to 200°C/180°C fan.

Make the gastrique

• To make the gastrique: in a small saucepan, combine the brown sugar, red wine vinegar, 25ml water per serving (so if you're cooking for 4, you'll need 100ml) and a pinch of salt. Place the saucepan on a medium high heat, bring to a boil and reduce until a syrup-like consistency.

Cook the bacon

• Once the oven is hot, place the bacon slices on a baking tray. Bake for 8-10 minutes until crispy and golden brown.
• Once the bacon is cooked, take it out of the oven and brush with the gastrique.

Cook the eggs

• To cook the eggs: beat the eggs in a small bowl, season to taste with salt. Heat ¾ of the butter in a non-stick frying pan over a medium heat. Add the eggs and scramble gently to your liking.

Assemble the dish

• Toast the sourdough bread. Butter the toast.
• Plate up - load the sourdough with the silky eggs, top with crispy glazed bacon and finish with a sprinkling of chives. Enjoy.