If you’re looking for an inventive way to use your Denhay bacon then you can do no wrong with this recipe. It’s an unbelievably simple and quick recipe which brings a certain je ne sais quoi to your weekend breakfast. Alternatively, spread it over English Breakfast Muffins with an egg on top, for a brilliant brunch.
Serves 5 people Prep 10 minutes Cook 15 minutes
4oz/110g softened slightly salted butter
1 tsp Dijon Mustard
5 rashers of Denhay smoked streaky bacon
5 English Muffins, lightly toasted and split - to serve
Begin by frying up the Denhay bacon. Place the rashers in a griddle pan over a medium/high heat and cook for 3 minutes before turning over. Cook for a further 2-3 minutes until the bacon is golden brown and crisp. Remove from the griddle pan and place on a sheet of kitchen towel on a plate to cool.
Whilst the bacon is cooling, combine the softened butter and mustard in a bowl, mixing well. Crumble up the crisped Denhay bacon and add to the mix. Stir the bacon pieces in thoroughly.
It’s as simple as that, spread over your toasted English breakfast muffins for a real weekend treat.
& inspiration from the