If you feel in need a recovery Bloody Mary after a night out – try instead this breakfast option instead. The sauce contains all the signature ingredients of the cocktail, and you'll pour it over a stack of sourdough, crisp bacon and soft scrambled eggs.
- 8 rashers bacon
- 4 pieces sourdough
- 50 g butter
- 8 eggs, lightly beaten
- salt and pepper, to taste
- celery salt, to taste
Bloody Mary sauce
- 2 tbsp olive oil
- 1 small onion, diced
- 4 garlic cloves, roughly chopped
- 200 ml tomato passata
- 500 ml (2 cups) beef, chicken or vegetable stock
- ½ lemon, juiced
- 2 tbsp vodka (optional)
- 2 tsp Worcestershire sauce
- ½ tsp Tabasco
- ½ tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the Bloody Mary sauce, heat a small saucepan over medium heat. Add the olive oil, onion and garlic and cook for about 4 minutes or until fragrant. Add the remaining ingredients and bring to a simmer. Cover and simmer for 20 minutes or until thickened and reduced. Remove from the heat, then use a stick blender to puree until smooth. The consistency should be similar to a light tomato soup. Keep warm.
- Meanwhile, fry the bacon in a large frying pan or on a chargrill pan until golden and crisp. Grill the sourdough.
- Heat a large frying pan over medium heat, add the butter and eggs. With a spatula, gently push the eggs from the edges of the pan to the centre to form soft folds and season with salt and pepper.
- Place the sourdough in the base of 4 lipped plates. Top with the bacon, then the eggs. Pour over the Bloody Mary sauce and serve sprinkled with celery salt.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.