"If you love your bacon and egg sandwiches, you’ll definitely enjoy this – two pieces of bread coated in a parmesan and thyme crumb then pan-fried to golden, crunchy perfection and filled with your usual suspects. You could spread on a little tomato sauce with the Dijon, if you like." Poh Ling Yeow, Poh & Co. 2
- olive oil, for cooking
- 6 rashers shortcut bacon
- 60 g (¾ cup) finely grated parmesan
- 2 tbsp thyme leaves
- 2 tbsp finely chopped flat-leaf parsley
- sea salt and black pepper
- 4 eggs
- 4 slices dark or light rye bread
- 60 g unsalted butter
- 2 tsp Dijon mustard
- 1 tomato, thinly sliced
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.
Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat and pan-fry the bacon for 2–3 minutes on each side or until cooked to your liking. Transfer the bacon to a plate and cover with foil.
Place the parmesan, thyme, parsley and salt and pepper to taste in a shallow bowl and stir to mix well. Crack 2 of the eggs into a shallow bowl and whisk. Working in batches, dip 1 side of each bread slice into the beaten egg, then in the parmesan mixture, making sure the side of the bread facing down is coated well.
Melt 40 g of the butter in a non-stick frying pan over low–medium heat, then add the bread, parmesan-coated side down and pan-fry for 2 minutes or until it is golden and crisp. Repeat on the other side. Set aside.
Add the remaining butter to the pan and melt over medium heat. Crack the remaining eggs into the pan and fry for 2–3 minutes or until the whites are cooked through but the yolks are still runny or continue until cooked to your liking.
To assemble the sandwiches, place 2 pieces of the toast, parmesan-crust-side down, and spread with mustard to taste. Layer the bacon, tomato and eggs evenly on top and season with pepper, if desired. Top each one with another piece of the toast, parmesan-crust-side up, then serve immediately.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
View recipes and more from Poh & Co. on our program page.