Cure & Simple - Recipe

The Recipe

Heart Toast with Crispy Bacon & Buttery Scram
Serves: 2 | Cooking time: 20 minutes
NEW
Ingredients
  • 2 slices of white or wholemeal bread
  • 20g softened unsalted butter, plus extra for spreading
  • 4 rashers of Cure & Simple smoked back bacon
  • 4 large free-range eggs
  • Splash of milk
  • For the smoked chilli butter (optional)
  • 25g unsalted butter
  • 1/4 tsp smoked paprika
  • pinch of chipotle chilli powder
  • pinch of chilli flakes
Method
  1. Using a knife, carefully cut two hearts out of each bread slice and butter both sides generously
  2. Heat a frying pan on a low to medium heat and gently toast the bread hearts, turning once, until golden brown. Remove from the pan and place on a plate, then in the same pan fry the bacon for 5-10 minutes until slightly crisp
  3. If you want to make the smoked chilli butter, place the butter into a small saucepan and melt on a low heat. Once the butter has melted and turned clear, add the paprika, chilli powder and chilli flakes and stir well. Gently heat for a further 2-3 minutes, stirring continuously until the butter is sizzling, then pour into a small dish
  4. In the same saucepan, melt the rest of the unsalted butter on a low heat. Crack the eggs into a large bowl and use a fork to whisk the eggs together with a splash of milk. One the butter is sizzling, pour the eggs into the saucepan and use a wooden spoon to move the eggs around constantly as they cook. When the eggs are almost cooked but still slightly wet, take the pan off the heat and continue to stir until the eggs aren’t runny. Season and stir again briefly
  5. To serve, place two toast hearts on each plate, spoon over the scrambled egg and top with the bacon rashers and a good drizzle of the melted chilli butter, if using

Best sellers

Discover our products
Smoked StreakySmoked

Smoked Streaky

Smoked Streaky Bacon

£5.95

Whole Clumber Honey Glazed Ham with Cloves

Whole Clumber Honey Glazed Ham with Cloves

£117.50

Sancerre Blanc TraditionWine

Sancerre Blanc Tradition

White Wine

£23.95

The Butchery

Local, fresh
and delicious

Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef