This delicious West Country brunch recipe is the wonderful creation of Barber’s, producers of the West Country’s oldest and finest Cheddar. Paired with our award winning bacon, this truly makes for a memorable weekend brunch.
4 free range eggs
1 large white onion, finely chopped
1 carton of Passata
200g Denhay Smoked Back Bacon
80g Barber’s 1833 Vintage reserve cheese, grated
8 New Potatoes
2tsp smoked paprika
Chopped fresh chives to dress
Preparation time 20 minutes Cooking time 25 minutes Serves 2 people
Par boil your new potatoes, if you have any leftover in the fridge already cooked all the better.
Preheat the oven to 180oC.
Cut the Denhay smoked back bacon into strips and add to a heated skillet pan. Fry until almost crisp before adding the chopped onion. Continue to fry on a lower heat until the onion turns soft.
Add the bacon to your skillet and fry until almost crispy now add finely sliced onions fry until soft.
Add the new potatoes to the skillet pan and cover with the paprika before stiring well with the bacon and onion. Pour the passata over the mixture and then sprinkle over the Barber’s vintage cheddar.
Make 4 small indentations to the surface of the mixture and crack the eggs into each indent. Transfer to the oven and cook for 15-20 mins until the cheese is bubbling and melted and has started to cover. Serve immediately with chopped chives sprinkled over the top.
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.