1. Cut four clies of tomato and put them aside. Skin the remainder and mash them to a pulp.
2. (optional) Remove the rind from the bacon. Cut two of the rashers in half crosswise and form each piece into a roll. Put the remaining two rashers through the mincer.
3. (optional) Cook the minced bacon in a frying pan.
4. Add the tomato pulp and onion to the frying pan for [another] minute or two, then put the pan aside and stir in the beaten egg.
5. Season the mixture well and stir it over a low burner until it thickens. Serve the mixture on oblongsg of hot buttered toast and sprinkle it with a little finely-chopped parsley. Place a slice of tomato topped with a roll of bacon in the centre of each.
6. The slices of tomato should be lightly baked and the rolls of bacon cooked on a skewer, either in the oven or under the grill.
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