If you look for half a second with your eyes slightly squinted and the wind blowing in the right direction, do you not think this bears more than a resemblance to the Rolling Stones lips image which, until recently, became ‘a thing’ on almost every piece of cloth produced? Just me then…
I have had the most indulgent morning hanging out with Nigel Slater. Not him personally you understand, more specifically, his cookery books, ‘The Kitchen Diaries II’ and ‘eat’. Both beautifully written, albeit in different styles, both leave me with a slight sense of being at the bottom of a mountain, looking up.
However, as the wee one and I were flicking through, I came upon a breakfast recipe in ‘eat’ and thought two things. Firstly, I have a version of everything in that is required, and secondly, it looks quite easy.
You will need sausages, bacon, tomatoes, cheese and bagels.
Nigel suggests 3 herb sausages, but we didn’t have those in as my boys are not keen. We do have gorgeous ‘I know where that pig grew up’ sausages though, which I reckon is just as good. Similarly with the bacon. Nigel suggests 2 slices of smoked streaky bacon, I used non smoked back bacon from the same known stye.
Skin the sausages and chop the bacon in a bowl. I added some black pepper at this point, because I really like that little kick it gives. You may not. Squidge together. Make into patties.
Put a little oil in a pan and fry on a medium heat, turning regularly. At Nigel’s suggestion I put a lid over the patties inbetween turning.
Toast the bagels, add slices of ripe tomato onto the bottom piece of bagel, place the cooked burger on the top and cover with cheese. Today I used mature cheddar which was very complimentary to our burgers, but I reckon a beautiful, nutty, mild cheese such as Jarlsberg or Emmental would be just as delicious.
Put the loaded bagel bottom back under the grill, to melt the cheese. Place the other empty half of the toasted bagel on top.