I was looking to make us a delicious lunch today, that was not only scrumptious, but also fairly healthy. Todd has been diagnosed with high cholesterol and I am trying to get him to eat a lot healthier. If they can't get his cholesterol down, it will mean him going onto a medication to bring it down. We don't want that if we can help it. (Baking cookies does not help.)



This means using low fat ingredients, and avoiding butter, cheese and fatty meats. No frying etc. You know the drill. Boring . . . when you take the fat and fun out of food, you also take out a lot of the flavour. You have to get it back in there somehow . . .



Going low choleserol is not an easy change to make when you have a man who loves buttered toast with cheese in the evenings, and tinned corned beef sandwiches on buttered bread for lunch.



I had a jar of mostarda di frutta that I had picked up at the store probably about six months ago. A pricey little item, and something that I had not yet used. I also had a package of cooked chicken bits that I wanted to use up, so today I decided to make him a somewhat healthy chicken salad for his lunch.



I used lots of celery and toasted pecans for crunch. I thought the mostarda di frutta would add some interest and a bit of hot sweetness to the mix. It was a fabulous addition . . . I used the plum and orange. I only added a minimum of mayo, and I used the ultra low fat version at that . . .



We were very pleased with the results. Todd really enjoyed this. Of course you could add not so good for you ingredients . . . like chopped grilled bacon or chopped hard boiled egg . . . but in this instance we didn't really miss them.



Chopped apple is also very good in this, or even chopped mustard pickle or chutney.



*Chicken Salad*
Serves 2
Printable Recipe

A delicous chicken salad, filled with flavour, crunch and little surprises!

For the salad:
250g package of cooked chicken breast bits
(about 2 cups)
2 stalks of celery, washed, trimmed and chopped
2 spring onions, washed, trimmed and chopped
a small handful of pecan nuts, toasted and chopped
two fruits from a bottle of mostarda di frutta, chopped
a drizzle of the syrup from the bottle
several dollops of mayonnaise
salt and black pepper to taste

lettuce leaves for serving
a few toasted pecans for garnishing

If your chicken is in large bits, cut it into smaller bits, about 1/2 inch cubes. Place into a bowl along with the remaining ingredients, adding only enough mayonnaise to moisten. Cover and chill until ready to serve. Arrange some lettuce leaves attractively on two chilled salad plates. Divide the chicken salad equally between the plates, placing it on top of the lettuce leaves. Garnish with some chopped toasted pecans if desired.

Note - this also makes a delicious sandwich filling. If you cannot get the mostarda di frutta you can use mustard piccali, if you wish, or you can use a half of an apple, cored and chopped. Leave the skin on for colour. This adds a touch of sweet and crunch.

My Todd is a simple man . . . with traditional tastes and values. He grew up during the War and knows well the deprivations that went along with that era, both during and after the war . . .



It does not take much to please him, and he appreciates most anything you set down in front of him . . .

Just so long as it's not pasta . . . or chocolate.



He even liked school dinners when he was growing up. Not a lot of people did. School dinners have traditionally gotten a bad rap, but not for Todd. He loved them. I suspect I would have probably have loved them too. In any case they would have been better than a cold sandwich and a bruised apple served up in a paper bag, which is what I had!



Anyways, I digress . . . Todd . . . simple man . . . traditional values.

Like bread and butter pudding, which normally has lovely sultanas studded all the way through it. They always kind of burn on the top and get all chewy and scrummy, however . . .

I am not always a traditionalist. I sometimes like to shake the tree a little bit.



Just a little bit mind . . . not so hard that all the coconuts fall out . . . just enough to give things a little bit of a twist . . .



Like your traditional bread and butter pudding. I got to thinking the other day how delicious it would be with a layer of strawberry jam added in the middle . . . kind of like souffled jam sandwiches . . .

all soft and unctuous, with a tasty layer of sweet jam in the middle . . . the custard gently flavoured with lemon zest, cardamom and cinnamon . . . oh and with a traditional dusting of nutmeg on top . . .



This was some good. Warm and comforting and delicious. School room flavours . . . with a grown up touch.

Kind of like a Queen of Puddings . . . without the meringue . . . but somehow better. With just enough spice and lemon to really bring out the lovely strawberry flavour.

It went down a real treat!



*Strawberry Bread and Butter Pudding*
Serves 4
Printable Recipe

A delicious bread and butter pudding with the added twist of a layer of tasty Strawberry Jam.

1 ounce softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread
good quality strawberry jam
1 tsp cinnamon powder
1/4 tsp ground cardamom
the grated zest of one lemon
12 ounces whole milk
2 ounced double cream
2 large free range eggs
1 ounce caster sugar
grated nutmeg to taste
demerara sugar for sprinkling

Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.

Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some strawberry jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish. Sprinkle with the cinnamon and cardamom.

Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.

Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.

Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.

Well, it's taken several weeks, but I am thankfully back online now! All the boxes are unpacked and we are finally settled into our new home. Well, almost settled anyways!

It's been a whole lot of fun trying to cram all of our belongings into a much smaller place . . . NOT! There's been ever so much we have had to get rid of . . .



The first thing was my lovely electric cooker. Yes . . . I don't know why we didn't notice it before we moved in . . . but . . . there was no point in the kitchen on which to hook up our electric cooker . . . only a gas point.



We ended up having to go out and buy a new gas cooker. It was kind of exciting, really!! Todd wasn't too thrilled about it, but as most women know, there is nothing like a new cooker to put a smile on your face!

I wasn't very smart though . . . there was only a small space to fit one in to and I didn't want to make Todd do a lot of extra work by having to trim the counter edge to fit a large one in and so I went for a more compact model that would easily fit.



Besides . . . it was really cute. I just love toast done under a gas grill . . . sigh . . . that was something I had missed the whole time we were down in Kent . . .

Don't you think it's really cute? I fell in love with the gold buttons and handles and well . . . I just fell in love with everything about the way it looked!



It wasn't until I went to bake something in the oven for the first time that I realized . . . it is much, much smaller inside the oven than what I have been used to. I had thought it was plenty large at the shop . . . but when you take the heat shields into consideration . . . I lose about 6 inches off of the inside.

*Note to self . . . don't get too carried away with how something looks in the future, be a bit more practical and take measurements into consideration.



Half of my pans don't fit. They are too wide and you can't get the door shut with them in it. This meant that I had to go out and buy some new pans. Oh woe is me . . . woe is me . . .



It also means that when I bake a double layer cake, I have to have both layers on different racks in the oven. The top layer bakes quicker than the bottom one . . . so I found myself having to switch the racks halfway through the baking time.

Which was rather dumb of me actually as, in retrospect, I could have just taken the top layer out a bit sooner than the bottom . . . which is what I will do next time.



I was in Lakeland buying some new pans and saw these handy dandy pan liners . . . kind of like big muffin pan liners, but for larger pans and for loaf pans as well. I bought some as I thought it would be a lot quicker to use them than to have to trace and cut baking parchment.



It was quicker, but . . . my cake layers ended up being a bit lopsided. What with the combination of me switching shelves halfway through the baking time and using paper tin liners, it's a wonder my cake turned out at all when I think about it.

It turned out fabulous. Each layer moist and perfectly ribboned with delicious swirls of blackcurrant preserves . . . the centre filling of buttercream and more blackcurrant preserves being oh so yummy, yummy.

This fabulous cake went down a real treat! It was the most perfect way to celebrate a new home and a new beginning!




*Blackcurrant Jam Cake*
Serves 8 to 10
Printable Recipe

A deliciously moist cake, with ribbons of black currant conserve running through the sponge layers, and filled with tasty vanilla butter cream icing and more conserve. Scrummy yummy!!

8 ounces plain flour (1 3/4 cup) (245g)
1 ½ tsp baking powder
½ tsp baking soda
284ml of buttermilk or sour milk (1 1/4 cup)
(to sour the milk add a tsp of lemon juice
Or vinegar to the measure and finish with milk.
Allow to sit for 5 minutes before using)
8 ounces caster sugar (226g, or 1 1/4 cup)
5 ounces butter, at room temperature (142g of 10 TBS)
2 large free range eggs, at room temperature
½ tsp vanilla
4 ounces blackcurrant conserve (about 1/2 cup)

For the butter cream:
2 ounces butter, at room temperature (56g, 1/4 cup, or 4 TBS)
4 ounces icing sugar, sifted (114g or 14 TBS)
A few drops of vanilla
1 tsp milk

To finish:
2 heaped TBS of blackcurrant conserve
Icing sugar to dust over the top
Preheat the oven to 170*C/320*F/Gas Mark 3. Butter and base line two 8 inch sandwich tins.

Place all of the cake batter ingredients, with the exception of the blackcurrant conserve into a large bowl. Beat with an electric whisk for several minutes, scraping the sides of the bowl down now and then, until you have a smooth batter.

Divide the mixture evenly between the two tins. Whisk the conserve with a fork until smooth. Dot over the surface of the cakes into 5 dollops on each. Using a round bladed knife, drag and swirl the jam through the cake.

Bake in the heated oven for 35 to 40 minutes until the cakes test done. The top should spring back when lightly touched and a toothpick inserted in the centre should come out clean. Remove from the oven and loosen from the tin. Let rest for about 10 minutes before removing completely to a wire rack to finish cooling.

To make the butter cream, place all of the ingredients into a bowl. Beat well with an electric whisk until it is smooth and fluffy.

Place one of the sponges on a plate. Spread the butter cream over top. Top with the blackcurrant conserve, swirling it over a bit. Top with the remaining sponge, right side up. Lightly dust with icing sugar to serve.

One might be tempted to ask if Whoopie Pies belong in an English Kitchen. I know they are an American Invention, or more specifically Pennsylvania Dutch.

Whoopie Pies are coming in to vogue over here now though, and there are a few recipes floating about. I believe they are on the verge of becoming the new cupcake or macaron . . . but I could be wrong.



This is my recipe that I have been using for a very long time now. In fact my sister and I once both won blue ribbons at our respective county fairs by making these very same whoopie pies. I think we also each got a set of pot holders and an apron from Fry's Cocoa. It was quite a thrill at the time.



Moist, delicious and chocolatey, these are bound to become a real family favourite. You can use purchased Marshallow Cream in them or you can make the recipe for a homemade version of it, which I have included. I had a jar of marshmallow cream that needed using up so that is what I used the other day. In all honesty afterwards I wished that I had made the mousseline buttercream "marshmallow cream" instead . . . but . . . oh well.




They still went down a treat.




*Whoopie Pies*
Makes six 3 1/2 inch whoopie pies
Printable Recipe

More like little chocolate cake sandwiches rather than cookies, I don't know anyone that doesn't love these.

1.5 ounces dark chocolate (at least 60% cacao) chopped
4.2 ounces dark brown muscovado sugar (1/2 cup firmly packed)
1 large egg, at room temperature
2 TBS canola or safflower oil, room temperature
2 TBS butter, room temperature
125g flour (1 cup plus 1 1/2 TBS)
18g cocoa powder (3 TBS plus 2 tsp)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 fluid ounces of buttermilk (1/2 cup)

For the marshmallow filling:

50g sugar (1/4 cup)
2 TBS corn syrup or golden syrup
1 TBS water
1 large egg white, at room temperature
1/8 tsp cream of tartar
1 TBS unsalted butter
1/2 tsp vanilla extract
4 ounces of butter, slightly softened (1/2 cup)
1/5 ounces of icing sugar, sifted (1/4 cup plus 2 TBS)

Preheat the oven to 200*C/400*F. Butter two baking sheets. Set aside.

Place the chocolate into a microwaveable bowl and melt it in the microwave, stirring every 15 seconds, or place it in the top of a double boiler, set over hot, not simmering water, stirring often. Remove from the heat and set aside to cool until it is no longer warm to the touch but still fluid.

Whisk together the flour, cocoa, baking powder, baking soda and salt. Sift to remove any lumps.

Cream together the brown sugar, egg, oil and butter with an electric mixer until smooth and pale in colour.

Add the dry ingredients to the creamed mixture alternately with the buttermilk, scraping the sides of the bowl as needed, and beating only until just incorporated, starting on low speed and raising it only to medium speed. Scoop out in 2 TBS rounds onto the prepared baking sheets, leaving lots of space in between.

Bake for 8 to 10 minutes, rotating the pans halfway through the baking time. They are done when the tops spring back when lightly touched in the centre.

Remove the cakes to wire racks to cool.

To make the marshmallow filling: Have a pint glass heatproof measure ready. In a small heavy saucepan, combine the sugar, cornsyrup and water. Stir until all the sugar is moistened. Heat, stirring constantly, until the sugar is dissolved, and the mixture is bubbling. Stop stirring and turn out the burner. If using an electric range, remove the pan from the heat altogether.

Beat the egg white in a mixing bowl, on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form with the beater is raised slowly. Increase the temperature under the sugar syrup and boil until an instant read thermometer reads 120*C/248*F. Immediately transfer the sugar syrup to the glass measure to stop the cooking.

Beat the syrup into the meringue in a steady stream, trying to avoid letting the syrup hit the beaters as they will spin it onto the sides of the bowl. Lower the sped slightly and continue to beat until the outside of the bowl no longer feels hot. Beat in the 1 TBS of butter until smooth and then beat in the vanilla. Chil for 9 to 10 minutes, until it is cool, but still soft.

In a clean bowl, beat the 4 ounces of butter along with the powdered sugar until soft and creamy. Increase the speed to high and beat until the mixture is very light in texture. Lowser the speed to medium and add all the meringue, beating it in until incorporated and the buttercream is smooth.

Place about 3 gently roundes tablespoons of cream between two cakes to make a sandwich, pressing down slightly so that the cream reaches the edges of the cakes. Repeat with the remaining cakes.



and then . . . they were gone.

As a Latter Day Saint, I ascribe to a health law called the Word of Wisdom. This means that I do not drink tea or coffee, or alcohol. This is not a problem for me and never has been. I do enjoy a nice cup of herbal tea once in a while, but generally speaking I have never been a lover of hot drinks. Regardless to what other people may think or believe, if this is what my God wants me to do, then I do it, no questions asked. I spose it is one of the things that makes us a peculiar and a wonderful people!



I do enjoy the coffee flavour in other things though . . . back in Canada there is a really tasty candy bar called Coffee Crisp, and it is quite . . . quite good. I kinda miss them over here and a bag of the bite sized ones is on my list of must buy's when I go home this next summer.




I love coffee flavoured cakes and biscuits as well.



Especially if it is combined with the flavour and crunch of toasted walnuts.



This is quite a common and a popular teatime treat over here in the UK. A deliciously moist cake covered in a tasty buttercream icing and flavoured with coffee essence and walnuts.



I have gone one step further though, as I am wont to do . . . and added a deliciously creamy topping of a French Creme au Beurre. Moreishly good.



Scrummy even. Do be sure to give this a try. You can use Camp Chickory flavouring if you like.



*Coffee and Walnut Cake*
Serves 8
Printable Recipe

A deliciously moist sandwich cake filled with a lucious buttercream icing and topped with a coffee Creme Au Beurre

3 ounces softened butter
3 ounces soft margarine
6 ounces soft light brown sugar
6 ounces self raising flour
1/2 tsp baking powder
3 eggs
1 tsp coffee essence

For the buttercream filling:
1 1/2 ounces softened butter
3 ounces sifted icing sugar
1/4 tsp vanilla extract
1/2 TBS milk

For the Coffee Creme Au Beurre:
3 ounces caster sugar
4 TBS water
2 egg yolks
6 ounces unsalted butter, softened
1/4 tsp coffee essence

To decorate:
chopped toasted walnuts

Preheat the oven to 180*C/350*F. Butter and base line two 7 inch sandwich tins. Set aside.

Place the butter, margarine and sugar in a bowl. Sift the flour and baking powder together and add to the bowl along with the eggs. Whisk the ingredients together, beating them for about 2 minutes with an electric whisk, stopping halfway through to scrap down the sides, ensuring that all the ingredients are combined thoroughly. Quickly whisk in the coffee essense.

Divide the batter between the two baking tins. Smooth the surface and then bake for about 25 minutes, or until the sponges are well risen and the top spring back when lightly touched.

Remove from the oven and allow to cool for five minutes in the tins before turning them out onto wire racks to finish cooling.

For the buttercream, beat the butter until smooth. Gradually beat in the icing sugar, vanilla and milk until the mixture is smooth and fluffy. Sandwich the two cake layers together with this.

Make theCreme au Beurre as follows. Dissolve the sugar in the water a small saucepan without boiling. Once the sugar is dissolved bring the syrup to the boil and cook steadily until it reaches the soft ball stage (120C/240*F) on a candy thermometer.

Whisk the egg yolks until foamy with an electric whisk and then gradually pour the syrup over them in a thin and steady stream, whisking the whole time. Continue to whisk for about 5 minutes, until the mixure cools and forms a thick mousse. In another bowl, beat the butter until smooth. Gradually beat in the egg yolk mixture along with the coffee essence, beating to give a light, glossy icing. spread this thickly over top of the cake. Sprinkle with the chopped toasted walnuts immediately.

Allow to set before cutting into wedges to serve. Delicious!

One of the things that Todd and I like to do in our spare time is to visit some of the National Trust Houses that are abundant in our beautiful country. There's quite a few and in the warmer months, it's really a lot of fun walking around the gardens and of course nosing through the houses . . . We just find it so very fascinating and a wonderful way to spend an afternoon.

Most of the National Trust houses also have tearooms and small restaurants on the grounds. That, of course is also one of the real treats of the day . . . spending an hour in the tea rooms partaking of a delicious cake or bun (all homemade) and a drink.



And then, there is Todd's nemesis . . . the gift shop. He tries to steer me away from them, but . . . I'm on to him now . . . the gift shop is one of the highlights of my afternoon! They are filled with all sorts of treasures . . . jams and jellies, biscuits, candy rock, toys, gardening goods, tea time trinkets and . . . delicious cookery books!

On one of our visits I picked up this lovely cookerybook filled with traditional teatime recipes.

"Food is at the heart of everything the National Trust does. Our commitment to food stretches from using high quality sustainable produce in our restaurants to supporting our tenant farmers in selling direct to the public. With hundreds of tenant farms, more than 25 working kitchen gardens and farms managed by us, the Trust has an important stake in every part of the food journey." (Excerpt from inside flap of the above book)



I just adore the traditional recipes of any country I am in, but most especially the traditional ones from this beautiful country that we live in. Teatime recipes are some of my favourites of all. They hearken me back to my childhood days of reading Enid Blyton novels and dreaming about the delicous sounding teatime treats that the children in them got to gobble down, and I could only dream of . . .



This is a great baking book, chock full of delectable sounding teatime treats! Every recipe I have baked from it thus far has been just wonderful, not the least of which was this tasty banana cake that I baked this afternoon. We sat down to a piece each with a cup of herbal tea, whilst the snow blew against the glass of our kitchen windows, and dreamt of adventures and tuck boxes and . . . warm summer afternoon walks along country garden pathways . . .



Note - the filling is not really thick, but I found that by pooling most of it in the centre, it worked out just perfectly and did not squish out the sides. Also the icing is more like a glaze than a traditional frosting. It is most delicious!



*Cornish Banana Cake*
Makes one 7-inch layer cake
Printable Recipe

Just perfect for afternoon tea! A deliciously moist banana cake layered with a buttery banana filling and iced with a cocoa banana icing.

For the cake:
8 ounces very ripe banana (weight after peeling)
3 1/2 ounces caster sugar
3 1/2 ounces butter, softened
200g self raising flour, sifted
1 egg, beaten
1/2 tsp bicarbonate of soda
1 TBS milk

For the filling:
1 ripe banana
2 ounces butter, softened
2 ounces caster sugar

For the icing:
1 soft, very ripe banana
1 ounce cocoa powder, sifted
8 ounces icing sugar, sifted



Pre-heat the oven to 180*C/350*F. Butter two 7-inch round sandwich tins and lightly flour, tapping any excess out. Mash the bananas and sugar together for the cake in a bowl with an electric mixer. Beat in the softened butter. Add the flour alternately with the egg. Dissolve the soda in the milk and add to the mixture. Beat to a fairly sticky batter. Divide evenly between the two tins, smooth the tops and then bake for 35 to 40 minutes until the sponge springs back when lightly touched.

Remove from the oven and turn out onto a wire rack to cool completely.

To make the filling, beat all the ingredients together until well mixed and use to sandwich the two layers together.

For the icing, beat all the ingredients together until dark and really smooth. Spread onto the top of the cake.

Note - If you like you can decorate the top with some blanched almonds, walnut halves or dried banana chips.

The other day when I got that tasty piece of beef from the people from Abel and Cole, they also very generously included a package of their delicious free range organic back bacon. The Ensor family have had a butcher's shop in Gloucestershire's picturesque Royal Forest of Dean for nearly a century. They currently cure outstanding bacons and gammon hams for Abel and Cole. As well as running the butcher's shop, they're also organic farmers. Much of A & C's organic bacon comes from their slowly-reared pigs. The succulent pork for their free-range bacon and gammon comes from neighbouring farmer, Richard Hazell.


I just have to ask, how could anything farmed with such care and so responsibly produced fail to be good???



And good it is. Just look at that wonderful colour. It's bright and tasty looking, not anaemic like some bacon I have seen. It also has a wonderful proportion of lean to fat, and what really made me fall in love with it, was that it isn't pumped full of water, like some are. This is a big plus in my books. I also hate it when my bacon smells like, to be perfectly blunt . . . pigs. I know bacon comes from pigs, but I don't like to smell them when I am cooking it. This smelled heavenly . . . all smoky and bacony, if you know what I mean . . .



I just love air cured, smoked back bacon and here in the UK we have some of the best. After having tried this bacon I have to say, in all honesty, it's just wonderful! I think I'll be adding it to my veg box on a once a month basis. (We try not to eat too many cured meats, but once a month, it's a real treat here at Oak Cottage.)



I know that calling this the World's Best Bacon Sarnie is pretty bold, but I'll stand by my words. It has all the ingredients that constitute a great bacon sarnie in my opinion. Great tasting pan grilled free range organic smoked bacon. Free range organic eggs, cooked in butter. Some really flavourful cheddar. Soft, fresh buttered white bread, and . . . let's not forget the lashings of brown sauce!!!



I challenge you to give this a try and then come back and tell me . . . is this not the greatest or what! It goes without saying that this is a once in a blue moon treat. There has to be a bazillion calories in it, but . . . once in a blue moon? Why not go whole hog and treat yourself! (every pun intended!)



Go on . . . dig in . . . you know you want to.



*World's Best Bacon Sarnie*
Makes 1
Printable Recipe

I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!

4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)

Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.

Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!



mmmmm . . . now that's a great Bacon Sarnie . . .

PS - if you haven't figured it out by now . . . Sarnie is another way of saying Sandwich. You know, a rose by any other name et al . . .