Jason Palin’s eggy bread with spicy tomato jam

A great recipe from local chef Jason Palin to spice up a classic eggy bread dish into a delicious lunchtime snack.

Serves 4

8 slices of Roberts Seeded Farmhouse bread with the crusts removed
8 rashers of streaky bacon
4 free range eggs
Pepper to season
Splash of cooking oil
Half a red chilli, de-seeded and finely chopped
4 plum tomatoes roughly chopped
1 red onion thinly sliced
1tablespoon of balsamic vinegar
1 tablespoon of water
1 tablespoon of brown sugar


  • Beat the eggs together with a pinch of pepper to season
  • Lightly grill the bacon, butter the slices of bread and make into sandwiches
  • Melt some butter and the oil together in a large frying pan
  • Dip the sandwich in the egg mixture, shake off the excess and place in the frying pan for 2 minutes on each side until golden
  • To make the tomato jam simply place the chilli,  tomatoes, onion, balsamic vinegar, water and brown sugar in saucepan and gently bring to the boil
  • Simmer for 20 minutes and allow to cool
  • Cut the sandwich in two and serve with a large spoonful of spicy tomato jam on the side.