So, recipe number one… Here it comes!  Are ya ready? Are ya!? Well it’s bacon and eggs, with a twist

For this you will need –

• 2 rashers of smoked bacon
• 2 eggs
• A bunch of coriander
• One medium red onion
• 2 finger chillies
• 2 medium tomatoes
• 1 clove of garlic
• Olive oil
• Pepper
• Coffee for the cook, attempting to cook this first thing in the morning without caffeine is lunacy

Begin by slicing your bacon up, you don’t want it chopped too small, it’s meant to be a fairly chunky dish. With that done chuck it in a bowl and get started on the onions, garlic and chilli, these you do want to chop up pretty finely so it mixes in well with the eggs.  Leaving the root on the onion and slicing from root to cut end, and then across will give you nice small pieces

Huge knife not entirely necessary, but this is metal chef after all – the bigger the better!

And everything else chopped…

I probably don’t need to show you all of these steps, but it’s my first post here and everyone loves pictures, right?

Now it’s time to get that bacon cooking. Add a drop of olive oil to a pan on a medium heat and gently cook the bacon until crisp, don’t go overboard on the oil – as the bacon cooks and the fat is rendered out it’ll start to cook in that.  You can cook to your desired level of done-ness, personally I hold the firm belief that if it’s not smoked and it’s not crispy, it’s not bacon.  This looks pretty good to me –

Once you’re happy with how your bacon’s looking you can add the onions, garlic and chillis and continue to cook gently on a medium heat for a couple of minutes.  Whilst that’s cooking you can chop up the tomatoes and coriander, again you want these pretty chunky

I didn’t use all of that coriander, just about a handful of the chopped leaves is plenty

By now everything in the pan should be looking good, when the onions are turning slightly golden in parts it’s done

Next break in your two eggs and mix in with the onion, you don’t want to stir too much or you’ll break up the egg into very small pieces.  It should take around 45 seconds to 1 minute for your eggs to be just cooked through – when they reach this stage add the tomatoes and coriander and continue to cook for a further 45 seconds just to take the chill out of the tomatoes.  It’s very easy to overcook eggs and have them turn rubbery, you want these to remain nice and soft and they will continue to cook once served.  Serve in a pre-warmed bowl, season with black pepper and tuck in!

To pimp it up even more you can serve it in a warm tortilla wrap with slices of avocado and some grated cheese.  Personally I just like it with a good squirt of sriracha hot sauce.  So there we have it, post number one completed – a nice and easy, but very tasty alternative to the normal bacon and eggs.  Stay tuned for more folks!

Cooked whilst listening to – Mors Principum Est – “The Unborn”