Open Breakfast sandwich

Open breakfast sandwichIngredients:

4 slices Warburtons Seeded Batch – Cereal & Seeds
Soft butter, for spreading
4 tomatoes, sliced
8 slices of smoked back bacon
4 medium free-range eggs
1 tbsp white wine vinegar
1 tbsp chives, roughly chopped


1. Heat up a griddle pan and cook the bacon for a few minutes until crisp. Set aside and keep
2. Heat a deep pan of water over a low heat until just simmering and add the vinegar. Crack an
egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or
cook to your liking. Remove with a slotted spoon and drain on kitchen towel. Repeat with the
remaining eggs.
3. To serve, toast the Warburton Seeded Batch Cereal & Seeds slices and spread with some butter.
Divide the tomato slices between the toast, followed by a couple of slices of bacon and a poached
egg. Add some seasoning and serve immediately with a sprinkling of chives.

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