BLT Sandwich
The more simple the sandwich, the more importance it is to focus on excellent quality ingredients.Use a good quality streaky bacon from butcher. I use O'neills streaky bacon from Wexford. Place slices of streaky bacon on a tray with parchment paper. Roast in the oven at 200 degrees 8-10 minutes until crispy.
Ingredients
- Garlic roast tomatoes
- Use cherry or plum.
- 2/3 garlic cloves crushed but noy chopped.
- Pre-heat the oven to 150 degrees
- Cut tomatoes in half, in a bowl, add olive oil, sea salt and your crushed garlic, mix well.
- Place on a tray and roast in the oven for about 45 minutes.
Make a garlic and basil(optional) mayonnaise.
- Take the roasted crushed garlic from your tomato tray.
- Crush until smooth
- 300g mayo a good quality
- 2 clove crushed garlic and chopped basil. (depends hoe strong you like it)
Assemble
- Toast lightly your bread-
- I use Roundstone sourdough for all my sandwiches.
- Butter both sides with butter, I use Kerrygold (YES I know)
- Then both sides with a good spoon of your mayo
- Organic salad leaves 2/4 leaves
- Crispy bacon
- And garlic tomatoes on top.
Enjoy!
Classic Bacon and Cheese Little Acorn style
Sometimes you just cant bate a Bacon and Cheese toastie. Secret is beautiful Cheese and Bacon, Maggies relish or a good quality relish. I use Coolattin Cheddar and O’Neills dry cure bacon for this one.
Maggies Relish
TOP Secret!! You will have to come to the Little Acorn Café for this. No recipe needed here really.
Method
Fry your rashers, Melt the cheese on top under the grill.
Toast lightly bread, butter both sides- relish both sides.
Add your bacon and melted cheese and Enjoy!
Nutella Toast - Homemade Nutella
Ingredients
- 200g hazelnuts
- 100g dark chocolate
- 1 can 400g condensed milk
- 1 tbsp milk
Method
Toast the nuts in the oven at 160 degrees. Remove the skin. (keep a few aside for garnish)
Blitz for 5-10 minutes until a dough like texture is formed, then it will turn creamy.
Melt the chocolate with condensed milk and mix into the nut mix.
If you think its too thick, add the milk(optional)
Toast a thick slice of sourdough.
No butter for this one( this is the only exception)
Spread the chocolate paste, add a few sprinkles of sea salt and chopped hazelnuts on top.
Eggs Benedict
I’m not sure this qualifies as a toastie but it is one of my favourite dishes!
The tricky part is the hollandaise, but have the confidence to try it and I promise you will never look back!!
Soft poached eggs and in the café we use crispy kale- Its so good with it and adds a beautiful crunch!
Hollandaise Sauce
Ingredients
- 150g egg yolk
- 1 block Kerry gold clarified ( put the block of butter in the microwave until fully melted. Pour the clear butter into a jug until the white milk solids are left to the bottom.
- Tarragon reduction
- Bunch tarragon
- 1 garlic, 1 shallot sliced
- 200g vinegar
- 100g water
- Reduce by half
Method
In a nice non- stick saucepan on a low-medium heat.
Put 2 teaspoons of reduction and eggs yolks.
Whisk all the time until it starts to change and gets fluffy. Stay with it!
Once the egg if fluffy, take off the heat-
Slowly pour in the butter whisking all the time.
It will start to get thicker and thicker.
Once all the butter is in, if its too thick add a tbsp of water and juice of lemon and good pinch of salt and pepper.
Krispy Kale
1 bunch of curly kale
Rub all around with olive oil and sea salt.
Put on a tray in the oven 150 degrees for 15mins.
Cool.
Assemble
Poach your eggs for 3.5 minutes in water and a little vinegar- helps keep the egg together.
Toast one slice sourdough, butter, place kale on top.
Cook 2 streaky bacon until crispy and chop up, place on top of kale.
Add your 2 perfect poached eggs, and a good 2 spoons of hollanise over the eggs.
Tip you can make your hollandaise in advance and leave to one side- it is served room temp and doesn’t need to be hot.